Roasted Seitan with Cabbage

Instructions

1. 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. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

3. 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. 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. 5

   Add minced garlic and grated ginger to the cabbage, cooking for 1 minute until fragrant.

6. 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. 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. 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. 9

   Taste and adjust seasonings as needed, adding more tamari for saltiness or rice vinegar for acidity.

10. 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.