Roasted Seitan with Corn
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted seitan and corn dish has become one of my go to weeknight dinners because it comes together in just over an hour with minimal fuss. Seitan is such a powerhouse for plant based cooking, packed with protein to keep you satisfied, and it takes on flavor beautifully when roasted with garlic, cumin, and smoked paprika. Paired with fresh corn kernels, vibrant bell peppers, and a brightness from lime juice and cilantro, this meal feels fancy enough for company but honest enough for a casual Tuesday night. The whole thing roasts in one pan, which means less cleanup and more time enjoying your food.
Ella x
Ingredients
- 397 gseitan(cut into 1-inch cubes)
- 591 mlfresh corn kernels(or frozen, thawed)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 tablespoonslime juice
- 237 mlfresh cilantro(chopped)
- 1 teaspoonsmoked paprika
- 1 teaspooncumin
- 1red bell pepper(diced)
- 1 mediumred onion(sliced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlvegetable broth
Detail level
Instructions
- 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
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
Spread the seasoned seitan on a baking sheet in a single layer and roast for 20 minutes, stirring halfway through.
- 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
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
Cook the corn mixture for 8 minutes, stirring occasionally, until the corn is heated through and slightly caramelized.
- 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
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.
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