Roasted Seitan with Courgette

Instructions

1. 1

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

   Tip: Dry seitan develops a better golden crust than wet seitan.

2. 2

   On a large baking sheet, toss the seitan cubes with 2 tablespoons of olive oil, half the minced garlic, smoked paprika, salt, and pepper. Spread in a single layer and roast for 15 minutes until golden and slightly crispy.

3. 3

   While the seitan roasts, combine the remaining 3 tablespoons of olive oil with the remaining minced garlic and fresh thyme in a small bowl.

4. 4

   Remove the seitan from the oven and push it to the sides of the baking sheet. Add the courgette slices to the center, drizzle with the garlic-herb oil mixture, and season with salt and pepper.

   Tip: Pushing the seitan to the sides prevents it from steaming the courgettes.

5. 5

   Return the baking sheet to the oven and roast for another 15-18 minutes, stirring halfway through, until the courgettes are tender and caramelized at the edges.

6. 6

   Pour the vegetable broth and balsamic vinegar over the roasted vegetables and seitan. Toss gently to combine and allow the liquid to reduce for 2-3 minutes in the oven.

   Tip: This creates a light pan sauce that adds moisture and flavor.

7. 7

   Remove from the oven and sprinkle with fresh parsley and lemon zest just before serving. Taste and adjust seasoning as needed.