Roasted Seitan with Asparagus
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just an hour and tastes like you spent way more time in the kitchen than you actually did. Seitan is this wonderful protein that's meaty and satisfying, plus it's packed with protein and super affordable compared to other meat alternatives. The asparagus roasts alongside everything, getting tender and slightly caramelized, while garlic, fresh thyme, and smoked paprika create this incredible savory depth. A squeeze of fresh lemon at the end brightens everything up beautifully. It's simple, elegant, and honestly one of those meals that works for a casual dinner with friends or just yourself on a busy Tuesday night.
Ella x
Ingredients
- 397 gseitan(cut into 4 steaks, about 1-inch thick)
- ¾ kgfresh asparagus(woody ends trimmed)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2 tablespoonsfresh thyme(finely chopped)
- 1½ teaspoonsdried rosemary
- 1 teaspoonsmoked paprika
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 1lemon(zest and juice)
- 1½ tablespoonsbalsamic vinegar
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C) and arrange two baking sheets on separate racks.
Tip: Using two sheets ensures even air circulation around both the seitan and asparagus.
- 2
Pat the seitan steaks dry with a clean kitchen towel, then season both sides evenly with salt and pepper.
Tip: Drying the seitan helps it develop a better crust when roasted.
- 3
In a small bowl, combine thyme, rosemary, smoked paprika, 2 tablespoons of olive oil, minced garlic, and lemon zest to create an herb paste.
Tip: Crushing the dried herbs between your fingers before mixing releases their essential oils.
- 4
Massage the herb paste generously over all sides of each seitan steak and place them on the first baking sheet, spacing them evenly.
Tip: Don't rush this step—the herbs need good contact with the seitan to adhere properly.
- 5
Toss the asparagus spears with the remaining 3 tablespoons of olive oil, salt, and pepper, then arrange them in a single layer on the second baking sheet.
Tip: Spread asparagus in one layer so they roast rather than steam.
- 6
Roast both sheets simultaneously for 25-30 minutes until the seitan develops golden-brown edges and the asparagus tips are caramelized and tender.
Tip: Rotate the asparagus sheet halfway through cooking for even browning.
- 7
Remove both sheets from the oven and drizzle the seitan with balsamic vinegar and vegetable broth, then return to the oven for 3-4 minutes to glaze.
Tip: This final step creates a beautiful, glossy finish on the seitan steaks.
- 8
Finish with a squeeze of fresh lemon juice over the entire dish and serve immediately while everything is warm.
Tip: The brightness of fresh lemon balances the rich, roasted flavors beautifully.
Recipe Variations
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