Roasted Seitan with Beetroot

Instructions

1. 1

   Preheat oven to 200°C (390°F). Pat seitan steaks dry with paper towels to ensure even browning.

   Tip: Dry seitan helps create a better crust when searing.

2. 2

   In a small bowl, combine thyme, paprika, salt, and pepper. Rub this mixture onto both sides of each seitan steak.

   Tip: Press the herbs firmly into the surface for maximum flavor.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the seitan steaks for 3-4 minutes per side until golden brown. Transfer to a plate.

   Tip: Don't move the steaks while searing to develop a proper crust.

4. 4

   In the same skillet, add remaining olive oil and toss beetroot wedges with minced garlic. Season with a pinch of salt and pepper.

   Tip: The residual heat and oil will begin caramelizing the beetroots.

5. 5

   Return seitan steaks to the skillet, nestling them among the beetroot wedges. Transfer the entire skillet to the preheated oven.

   Tip: An oven-safe skillet makes this dish seamless and minimizes cleanup.

6. 6

   Roast for 25-30 minutes until beetroot is tender and slightly caramelized, stirring halfway through.

   Tip: The beetroots should be fork-tender but still hold their shape.

7. 7

   While roasting, prepare the glaze by whisking together tahini, orange juice, orange zest, maple syrup, and vegetable broth in a small bowl until smooth and pourable.

   Tip: Add water gradually if the glaze is too thick.

8. 8

   Remove skillet from oven and drizzle the tahini-orange glaze over the seitan and beetroots. Toss gently to combine and serve immediately.

   Tip: The warm vegetables will help the glaze coat everything beautifully.