Grilled Seitan with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes restaurant quality. Grilled seitan with spinach is a protein packed meal that I love serving to both my plant based friends and my meat eating family. The spinach is loaded with iron and nutrients, making this dish as nourishing as it is delicious. What I appreciate most is the simplicity of the preparation. Just a quick sear on the grill, some garlicky wilted greens, and you've got a satisfying dinner that feels fancy but requires minimal effort. Trust me, once you try this one, it'll become a regular on your table too.
Ella x
Ingredients
- ½ kgseitan cutlets(cut into 4 steaks, about 3/4 inch thick)
- 1893 mlfresh spinach(loosely packed)
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 3 tablespoonslemon juice
- 237 mlvegetable broth
- 1 teaspoondried oregano
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 1 teaspoongarlic powder
Detail level
Instructions
- 1
Pat the seitan steaks dry with paper towels. Brush both sides lightly with 1 tablespoon of olive oil and season with sea salt, black pepper, oregano, and garlic powder.
Tip: Drying the seitan helps it develop a better crust when grilling.
- 2
Preheat a grill or grill pan to medium-high heat for 5 minutes until hot.
- 3
Place the seitan steaks on the grill and cook for 6-7 minutes on the first side without moving them, then flip and cook for another 6-7 minutes until golden grill marks appear.
Tip: Resist the urge to move the seitan around; let it sit to develop those beautiful grill marks.
- 4
Transfer the grilled seitan to a warm plate and tent with foil to keep warm.
- 5
Heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat and add the minced garlic, cooking for 30 seconds until fragrant.
Tip: Watch the garlic carefully to prevent it from burning.
- 6
Add the fresh spinach to the skillet in batches, stirring constantly until fully wilted, about 3-4 minutes total.
Tip: The spinach will reduce significantly as it cooks.
- 7
Pour in the vegetable broth and lemon juice, then season with red pepper flakes and additional salt and pepper to taste. Simmer for 2 minutes.
Tip: The broth creates a light sauce that coats the spinach beautifully.
- 8
Divide the wilted spinach among four plates and top each with a grilled seitan steak. Drizzle any remaining pan juices over the top and serve immediately.
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