Grilled Seitan with Radish and Miso Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Seitan is such a fantastic plant based protein that's meaty and satisfying, plus it grills beautifully and soaks up all the flavors you throw at it. The miso glaze is where the magic happens, bringing umami depth and a touch of sweetness that makes even simple grilled radishes feel fancy. White miso is packed with probiotics that are great for your gut health too. Everything gets finished with bright cilantro and a squeeze of lime for that fresh, vibrant finish that makes your mouth come alive.
Ella x
Ingredients
- ½ kgseitan block(sliced into 4 steaks, about 3/4 inch thick)
- ¾ kgradishes(halved lengthwise)
- 3 tbspwhite miso paste
- 2 tbsprice vinegar
- 1 tbspfresh ginger(minced)
- 1 tbspmaple syrup
- 2garlic cloves(minced)
- 3 tbspolive oil(divided)
- 1 tbspsoy sauce
- 237 mlfresh cilantro(loosely packed)
- 2 tspsesame seeds(toasted)
- 1lime(cut into wedges)
- 1 tspsea salt and black pepper(each, to taste)
Detail level
Instructions
- 1
Prepare the miso glaze by whisking together white miso paste, rice vinegar, minced ginger, maple syrup, minced garlic, and soy sauce in a small bowl until smooth. Set aside.
Tip: The glaze can be made up to 2 hours ahead and stored in the refrigerator.
- 2
Pat the seitan steaks dry with a clean kitchen towel and season both sides generously with sea salt and black pepper.
Tip: Dry seitan gets a better sear and golden crust on the grill.
- 3
Toss the halved radishes with 1.5 tablespoons of olive oil, salt, and pepper in a separate bowl until evenly coated.
Tip: Leave the skin on the radishes to retain their nutrients and prevent them from becoming too soft.
- 4
Preheat a grill or grill pan to medium-high heat (around 400°F). Lightly brush the grates with the remaining olive oil to prevent sticking.
Tip: A well-oiled grill prevents the seitan and radishes from sticking and promotes beautiful grill marks.
- 5
Place the seitan steaks on the hot grill and cook for 5-6 minutes on the first side without moving them, then flip and cook for another 4-5 minutes until charred and firm.
Tip: Resist the urge to move the seitan around too much; this allows a caramelized crust to develop.
- 6
During the last 2 minutes of cooking the seitan, brush generously with the miso glaze on both sides and allow it to caramelize slightly.
Tip: Apply glaze near the end of cooking to prevent it from burning.
- 7
Arrange the radishes cut-side down on the grill alongside the seitan and cook for 6-7 minutes, turning halfway through, until they develop char marks and are tender-crisp.
Tip: The radishes should still have a slight crunch when done for the best texture contrast.
- 8
Transfer the grilled seitan and radishes to serving plates. Toss fresh cilantro with a squeeze of lime juice and arrange over each plate. Drizzle any remaining glaze over the seitan and garnish with toasted sesame seeds.
Tip: Serve immediately while the seitan is warm and the radishes still have their crispy-tender texture.
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