Roasted Seitan with Corn

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the seitan cubes dry with paper towels to help them crisp up during roasting.

   Tip: Dry seitan is key to achieving golden, crispy edges rather than steamed texture.

2. 2

   In a large bowl, toss the seitan cubes with 1.5 tablespoons of olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.

   Tip: Don't skip the seasoning step—it builds deep, complex flavor throughout the dish.

3. 3

   Spread the seasoned seitan on a baking sheet in a single layer and roast for 20 minutes, stirring halfway through.

4. 4

   While the seitan roasts, heat the remaining 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced red bell pepper and sliced red onion, cooking for 5 minutes until they begin to soften.

5. 5

   Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the corn kernels and vegetable broth, then season with a pinch of salt and pepper.

   Tip: The broth creates a light sauce that keeps everything moist and flavorful.

6. 6

   Cook the corn mixture for 8 minutes, stirring occasionally, until the corn is heated through and slightly caramelized.

7. 7

   Remove the roasted seitan from the oven and add it directly to the skillet with the corn and vegetables. Toss gently to combine.

8. 8

   Drizzle the lime juice over the entire dish and sprinkle with fresh chopped cilantro. Toss well to distribute flavors evenly.

   Tip: The lime juice brightens the earthy flavors of the seitan and corn beautifully.