Grilled Seitan with Sweet Potato and Miso-Ginger Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and tastes like you spent way more effort than you actually did. Seitan is such a fantastic protein that soaks up all that savory miso and ginger goodness while grilling, and the sweet potatoes get gorgeously caramelized on the side. I love that miso paste brings tons of umami and probiotics to support your gut health, making this dish feel both indulgent and nourishing. The whole thing is ready from start to finish in about 55 minutes, which means you can have something restaurant quality on your table on a busy Tuesday night without breaking the bank.
Ella x
Ingredients
- 1 blockseitan(14 oz, cut into 4 thick steaks)
- 2 mediumsweet potatoes(cut into 1/2-inch wedges lengthwise)
- 3 tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 1 tablespoonsesame oil
- 3 tablespoonsolive oil
- 2garlic cloves(minced)
- 1lime
- 2shallots(thinly sliced)
- 237 mlfresh cilantro(chopped)
- to tastesalt and black pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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