Roasted Seitan with Artichoke
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 all day cooking. Roasted seitan with artichoke is a hearty, satisfying dish that's packed with protein and nutrients, especially from the seitan which is incredibly versatile and keeps you feeling full. The artichoke hearts are the real star here though, offering wonderful fiber and antioxidants that make you feel good about what you're eating. With simple pantry staples like garlic, fresh herbs, and a splash of white wine, this recipe proves that wholesome food doesn't need to be complicated or expensive. It's pure comfort on a plate.
Ella x
Ingredients
- ½ kgseitan(cut into 4 thick steaks)
- 1 kgfresh artichoke hearts(halved lengthwise)
- 5 tbspolive oil
- 6 clovesgarlic(minced)
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 177 mldry white wine
- 118 mlvegetable broth
- 1lemon(juiced and zested)
- 1 tspsea salt
- ½ tspblack pepper
- 3 tbspcapers(drained and rinsed)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the seitan steaks dry with paper towels and season both sides generously with salt and pepper.
Tip: Drying the seitan helps it develop a golden crust when roasted.
- 2
Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the seitan steaks and sear for 3-4 minutes per side until golden brown. Transfer to a plate.
Tip: Don't move the seitan while searing—let it develop color undisturbed.
- 3
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the halved artichoke hearts cut-side down and sear for 3-4 minutes until lightly caramelized. Season with salt and pepper.
Tip: Searing the artichokes first ensures they won't steam but roast to golden perfection.
- 4
Scatter the minced garlic, rosemary sprigs, and thyme sprigs around the artichokes. Return the seitan steaks to the skillet, nestling them among the artichokes.
Tip: Arranging everything in one pan creates beautiful plating and combined flavors.
- 5
Transfer the entire skillet to the preheated oven and roast for 20-25 minutes until the artichokes are tender and the seitan is heated through.
Tip: The vegetables should be fork-tender and lightly charred at the edges.
- 6
Remove the skillet from the oven. Carefully pour the white wine and vegetable broth into the pan around the seitan and artichokes, avoiding the vegetables where possible.
Tip: Adding liquid after roasting prevents the vegetables from steaming.
- 7
Return to the stovetop over medium-high heat. Simmer the liquid for 5-6 minutes, stirring occasionally, until slightly reduced and slightly thickened. Remove the herb sprigs.
Tip: The sauce should coat the back of a spoon lightly when ready.
- 8
Finish the dish by stirring in the fresh lemon juice, lemon zest, and capers. Taste and adjust seasoning with additional salt and pepper if needed.
Tip: The bright acidity of the lemon perfectly balances the earthy artichokes and hearty seitan.
- 9
Divide the seitan steaks and artichoke hearts among four plates, drizzle generously with the pan sauce, and serve immediately.
Tip: Serve with crusty bread to soak up the delicious lemon-wine reduction.
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