Roasted Seitan with Daikon
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This roasted seitan with daikon is one of my go to weeknight dinners because it comes together in just under an hour. The beauty of this dish is how the umami rich miso glaze transforms simple ingredients into something really special. Daikon radish is wonderfully mild and slightly sweet when roasted, plus it's packed with vitamin C and digestive enzymes. I love how the crispy seitan contrasts with the tender vegetables, and honestly, it's so straightforward that even on busy nights I can get this on the table without stress.
Ella x
Ingredients
- 400 gseitan cutlets(sliced into 1/2-inch steaks)
- 1 largedaikon radish(cut into 2-inch batons)
- 4 tablespoonsolive oil
- 3 tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonsmaple syrup
- 1 tablespoonrice vinegar
- 3garlic cloves(minced)
- 237 mllow-sodium vegetable broth
- 2 tablespoonssesame seeds(toasted)
- 2green onions(sliced for garnish)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the seitan steaks dry with a paper towel and season both sides generously with salt and pepper, allowing the seasoning to adhere for 2-3 minutes.
Tip: Drying the seitan helps it develop a better crust when pan-seared.
- 2
Toss the daikon batons with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and tender at the edges.
Tip: The daikon should be caramelized on the outside while remaining slightly firm inside.
- 3
While the daikon roasts, prepare the glaze by whisking together miso paste, ginger, maple syrup, rice vinegar, garlic, and vegetable broth in a small bowl until smooth. Set aside.
Tip: The miso adds depth and umami to balance the sweet maple syrup.
- 4
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, sear the seitan steaks for 3-4 minutes per side until golden brown and slightly crispy. Transfer to a plate.
Tip: Don't overcrowd the pan; give each steak space for proper browning.
- 5
Reduce heat to medium and pour the miso glaze into the same skillet, stirring constantly for 1-2 minutes until it thickens slightly. Return the seitan to the pan and turn to coat all sides evenly in the glaze.
Tip: The glaze will continue to thicken as it cools, so don't overreduce it on the heat.
- 6
Arrange the roasted daikon on a serving platter and top with the glazed seitan steaks. Drizzle any remaining glaze from the pan over the top.
Tip: Don't discard any pan glaze—it's liquid gold for flavor.
- 7
Sprinkle toasted sesame seeds and sliced green onions over the entire dish just before serving for a pop of color and nutty flavor.
Tip: Toast your own sesame seeds in a dry pan for 2-3 minutes for maximum flavor.
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