Roasted Seitan with Asparagus

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.