Roasted Seitan with Cabbage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Seitan is such a fantastic plant based protein that's packed with amino acids, making it perfect for keeping you satisfied and energized. The cabbage gets beautifully caramelized while the savory ginger garlic sauce brings everything together with just the right amount of tang and sweetness. It's simple enough for a Tuesday night but impressive enough to serve to guests, and honestly, the leftovers taste even better the next day.
Ella x
Ingredients
- 397 gseitan(cut into 1-inch cubes)
- 1 medium headgreen cabbage(chopped into bite-sized pieces)
- 3 tablespoonsolive oil
- 5garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonslow-sodium tamari
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 1 teaspoonsesame oil
- 237 mlvegetable broth
- 1 teaspooncornstarch
- 1 teaspoonred pepper flakes
- 2scallions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Pat the seitan cubes dry with paper towels to remove excess moisture, which helps them brown better.
Tip: Dry seitan creates a crispier exterior when roasted.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- 3
Working in batches, add seitan cubes to the hot skillet and cook for 3-4 minutes per side until golden brown. Transfer to a plate.
Tip: Don't overcrowd the pan; give each piece space to develop a crust.
- 4
Add the remaining tablespoon of olive oil to the same skillet and sauté the chopped cabbage for 5-7 minutes, stirring occasionally, until slightly softened and beginning to caramelize.
Tip: Let the cabbage sit undisturbed for 1-2 minutes between stirs to develop color.
- 5
Add minced garlic and grated ginger to the cabbage, cooking for 1 minute until fragrant.
- 6
In a small bowl, whisk together tamari, rice vinegar, maple syrup, sesame oil, vegetable broth, cornstarch, and red pepper flakes.
Tip: The cornstarch will thicken the sauce as it heats.
- 7
Pour the sauce mixture into the skillet with the cabbage and return the seared seitan to the pan, stirring to coat everything evenly.
- 8
Reduce heat to medium and simmer for 5-8 minutes, stirring occasionally, until the sauce thickens and the cabbage becomes tender but still has some texture.
Tip: The dish is ready when the glaze coats the seitan and cabbage and reaches a glossy consistency.
- 9
Taste and adjust seasonings as needed, adding more tamari for saltiness or rice vinegar for acidity.
- 10
Transfer to a serving dish and garnish with sliced scallions and sesame seeds before serving.
Tip: Serve immediately over rice or noodles for a complete meal.
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