Roasted Seitan with Bamboo Shoot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour, and honestly, it tastes like you spent all day cooking. The seitan gets beautifully caramelized in the oven while you prep everything else, and the bamboo shoots add such a lovely tender crunch. I love that bamboo shoots are incredibly low in calories and packed with fiber, so you're getting something truly nourishing along with those amazing Asian inspired flavors. The whole dish comes together with simple pantry staples and fresh ingredients, making it both budget friendly and impressive enough to serve to guests.
Ella x
Ingredients
- ½ kgseitan(cut into 1.5-inch cubes)
- 473 mlfresh bamboo shoots(sliced lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1½ tablespoonsmaple syrup
- 2 tablespoonssesame oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(minced)
- 3 tablespoonsvegetable oil
- 1red bell pepper(chopped)
- 3scallions(sliced)
- 1 tablespoonsesame seeds(for garnish)
- 118 mlwater
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat the seitan cubes dry with paper towels to ensure proper browning.
Tip: Dry seitan is essential for achieving a crispy exterior and golden-brown crust.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, and minced ginger until well combined.
Tip: Mix the glaze ingredients while preparing other components to save time.
- 3
Heat vegetable oil in a large cast-iron skillet over medium-high heat. Once shimmering, add seitan cubes in a single layer and sear for 3-4 minutes per side until golden brown. Transfer to a plate.
Tip: Work in batches if needed to avoid overcrowding the pan, which prevents proper browning.
- 4
In the same skillet, add the prepared bamboo shoots and red bell pepper. Sauté for 4-5 minutes until slightly softened, stirring occasionally.
Tip: Keep the vegetables slightly firm for better texture contrast with the tender seitan.
- 5
Pour the prepared glaze and water over the vegetables, stirring gently to combine.
Tip: The water helps distribute the glaze evenly and creates a light sauce during roasting.
- 6
Return the seared seitan to the skillet, nestling it among the vegetables. Transfer the entire skillet to the preheated oven.
Tip: Using a cast-iron or oven-safe skillet allows seamless transition from stovetop to oven.
- 7
Roast for 20-25 minutes, stirring halfway through, until the seitan is caramelized and the sauce has reduced slightly.
Tip: The glaze should coat the seitan and vegetables with a glossy finish when done.
- 8
Remove from oven and top with sliced scallions and sesame seeds. Serve immediately over steamed rice or quinoa.
Tip: The sesame seeds add a nutty flavor and pleasant crunch to the finished dish.
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