Roasted Seitan with Bell Pepper and Garlic Herb Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted seitan dish has become one of my go to weeknight dinners because it comes together in just an hour from start to finish. Seitan is such a wonderful plant based protein that's packed with amino acids, making it incredibly satisfying and nourishing. The colorful bell peppers get wonderfully caramelized in the oven while the garlic herb glaze develops this beautiful savory depth. Everything roasts together on one sheet pan, which means minimal cleanup and maximum flavor. It's an easy, impressive meal that doesn't require any special skills or hard to find ingredients.
Ella x
Ingredients
- 397 gseitan(cut into 1-inch cubes)
- 2red bell pepper(cut into 1-inch chunks)
- 1yellow bell pepper(cut into 1-inch chunks)
- 3 tablespoonsolive oil
- 5garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- 2 tablespoonsbalsamic vinegar
- 237 mllow-sodium vegetable broth
- 1 tablespoonmaple syrup
- 1 teaspoondijon mustard
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 sprigfresh rosemary(or 1/2 teaspoon dried)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat the seitan cubes dry with paper towels to help them brown better during roasting.
Tip: Dry seitan ensures better caramelization and a crispier exterior.
- 2
On a large baking sheet, toss the seitan cubes with 1.5 tablespoons of olive oil, half the minced garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 3
Spread the seasoned seitan in a single layer and roast for 15 minutes, stirring halfway through, until the edges begin to brown.
Tip: Stir occasionally to ensure even browning on all sides.
- 4
While the seitan roasts, whisk together the remaining 1.5 tablespoons olive oil, balsamic vinegar, vegetable broth, maple syrup, Dijon mustard, and remaining garlic in a small bowl.
Tip: This glaze adds depth and richness to the dish.
- 5
Remove the baking sheet from the oven and add the bell pepper chunks, rosemary sprig, remaining salt, and black pepper. Drizzle the glaze mixture over everything and toss well.
- 6
Return to the oven and roast for another 18-20 minutes, stirring halfway through, until the peppers are tender and the seitan is deeply browned.
Tip: The glaze will reduce slightly and coat the seitan beautifully.
- 7
Remove from oven and discard the rosemary sprig. Taste and adjust seasonings with additional salt or pepper as needed.
- 8
Transfer to a serving platter and drizzle any remaining pan juices over the top. Serve warm with rice, quinoa, or roasted vegetables.
Tip: This dish is delicious served fresh but also reheats well for meal prep.
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