Grilled Seitan with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite fall dinners because it comes together in just over an hour and tastes like you spent all day cooking. Grilled seitan cutlets pair beautifully with a silky pumpkin sauce infused with crispy sage and brown butter, creating layers of warm, nutty flavor. Seitan is packed with protein and makes a hearty plant based main that actually satisfies, while the pumpkin adds natural sweetness and vitamin A to keep things nourishing. The whole dish feels restaurant quality but honestly requires minimal effort and pantry staples you probably already have at home.
Ella x
Ingredients
- ½ kgseitan cutlets(sliced into 4 equal steaks)
- 473 mlpumpkin purée
- 237 mlvegetable broth
- 12fresh sage leaves
- 4 tablespoonsvegan butter
- 3garlic cloves(minced)
- 1shallot(finely diced)
- 3 tablespoonsolive oil
- 2 tablespoonsmaple syrup
- 1 tablespoonapple cider vinegar
- ½ teaspoonground nutmeg
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3thyme sprigs(fresh)
Detail level
Instructions
- 1
Pat the seitan steaks dry with paper towels and season both sides generously with salt and pepper. Brush lightly with olive oil and set aside at room temperature for 15 minutes.
Tip: Drying the seitan helps achieve a better sear and prevents steaming on the grill.
- 2
Heat a grill pan or outdoor grill to medium-high heat. Once hot, place seitan steaks on the grill and cook for 4-5 minutes per side until golden grill marks form. Transfer to a plate and rest.
Tip: Don't move the steaks around while cooking—let them develop a crust for deeper flavor.
- 3
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the diced shallot and minced garlic for 2-3 minutes until softened and fragrant.
Tip: Low and slow cooking prevents the garlic from burning and becoming bitter.
- 4
Add the pumpkin purée, vegetable broth, maple syrup, apple cider vinegar, and nutmeg to the pan. Stir well to combine and simmer for 8-10 minutes, stirring occasionally, until the mixture thickens slightly.
Tip: The vinegar cuts through the richness of the pumpkin and adds brightness to the dish.
- 5
In a small skillet, melt the vegan butter over medium heat. Add the fresh sage leaves and thyme sprigs, swirling gently for 2-3 minutes until the butter turns golden brown and smells nutty. Remove from heat.
Tip: Watch carefully during browning—the butter can go from golden to burnt quickly.
- 6
Taste the pumpkin sauce and adjust seasoning with additional salt and pepper as needed. Divide among serving plates.
Tip: Seasoning at the end allows you to balance flavors to your preference.
- 7
Top each serving with a grilled seitan steak and drizzle generously with the brown butter and crispy sage leaves.
Tip: Plate while the brown butter is still warm to maximize its aromatic impact.
- 8
Garnish with fresh thyme sprigs and serve immediately while the seitan is still warm.
Tip: This dish is best enjoyed fresh off the grill for the most tender seitan texture.
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