Grilled Seitan with Sweet Potato and Miso-Ginger Glaze

Instructions

1. 1

   Prepare the miso-ginger glaze by whisking together miso paste, minced ginger, rice vinegar, maple syrup, and sesame oil in a small bowl until smooth. Set aside.

   Tip: Make the glaze ahead of time for easier assembly during grilling.

2. 2

   Pat the seitan steaks dry with paper towels and lightly brush both sides with 1 tablespoon of olive oil. Season generously with salt and pepper.

   Tip: Dry seitan ensures better browning and a more caramelized crust.

3. 3

   Toss sweet potato wedges in a bowl with 1 tablespoon of olive oil, salt, and pepper. Arrange on a sheet pan.

   Tip: Keep seitan and sweet potatoes separate until grilling for better control.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Start the sweet potatoes on the grill first, placing them cut-side down on the grates.

   Tip: Sweet potatoes take longer to cook than seitan, so give them a head start.

5. 5

   After 8-10 minutes, flip the sweet potatoes and push them to the cooler side of the grill. Place seitan steaks directly over medium-high heat.

   Tip: Keep sweet potatoes on indirect heat to prevent burning while seitan gets a char.

6. 6

   Grill seitan for 5-6 minutes per side until you see dark grill marks. During the last minute of cooking, brush both sides generously with the miso-ginger glaze.

   Tip: Brush glaze at the end so it caramelizes without burning.

7. 7

   Cook sweet potatoes for another 10-12 minutes total until tender and golden, brushing with remaining glaze during the last 2 minutes.

   Tip: Test doneness by piercing with a fork—they should be easily pierced.

8. 8

   In a small pan, crisp the sliced shallots in 1 tablespoon of olive oil over medium heat until golden, about 3-4 minutes. Season with salt.

   Tip: Use a high-sided pan to prevent oil splatter while crisping shallots.

9. 9

   Transfer grilled seitan and sweet potatoes to a serving platter. Top with crispy shallots, fresh cilantro, and a squeeze of fresh lime juice.

   Tip: Lime juice brightens the rich miso flavor and adds freshness to the dish.