Roasted Seitan with Cucumber
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This roasted seitan with cucumber dish has become one of my go to weeknight dinners because it comes together in just an hour with minimal fuss. Seitan is such a protein powerhouse for plant based eating, packed with amino acids to keep you satisfied and energized. The crispy roasted seitan paired with cool, refreshing cucumber creates this wonderful contrast of textures that feels both comforting and light. A ginger ginger sesame sauce ties everything together with warm, aromatic flavors that transport you straight to your favorite Asian restaurant, except you made it at home for a fraction of the cost. It's the kind of meal that proves wholesome, delicious food doesn't require hours in the kitchen.
Ella x
Ingredients
- 397 gseitan(cut into 1-inch cubes)
- 2 largecucumber(halved lengthwise, seeded, sliced into half-moons)
- 3 tablespoonssesame oil
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 3 tablespoonslow-sodium tamari
- 1 tablespoonmaple syrup
- 1lime juice(squeezed fresh)
- 2 tablespoonsolive oil
- 2 tablespoonscornstarch
- 2 tablespoonswhite sesame seeds(for garnish)
- 2scallions(sliced, for garnish)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat seitan cubes dry with paper towels to remove excess moisture, which helps them crisp up during roasting.
Tip: Drying the seitan is key to achieving a golden, caramelized exterior.
- 2
In a small bowl, combine 1 tablespoon olive oil with cornstarch. Toss seitan cubes in this mixture to coat evenly, then spread on a baking sheet in a single layer.
Tip: The cornstarch creates a crispy texture similar to fried seitan but with roasting.
- 3
Roast seitan for 25-30 minutes, stirring halfway through, until golden brown and crispy on the edges.
Tip: Don't skip the stirring step to ensure even browning on all sides.
- 4
While seitan roasts, prepare the glaze by whisking together sesame oil, rice vinegar, tamari, maple syrup, minced ginger, minced garlic, lime juice, and red pepper flakes in a bowl. Set aside.
Tip: Make the glaze ahead of time for easier assembly during final cooking.
- 5
Place sliced cucumber in a serving bowl and lightly salt. Let sit for 5 minutes, then drain any excess liquid that accumulates.
Tip: This step prevents the cucumber from becoming watery and diluting the glaze.
- 6
In the final 2 minutes of roasting, brush the warm seitan with half the glaze, return to oven, and let the glaze caramelize slightly.
Tip: Adding glaze at the end prevents it from burning while the seitan finishes cooking.
- 7
Transfer hot roasted seitan to the cucumber bowl and gently toss with remaining glaze until well coated.
Tip: The warm seitan will slightly soften the cucumber while absorbing the glaze flavors.
- 8
Divide among serving plates and garnish generously with sesame seeds and sliced scallions. Serve immediately while seitan is still warm and crispy.
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