Roasted Seitan with Daikon

Instructions

1. 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. 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. 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. 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. 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. 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. 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.