Roasted Seitan with Edamame
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just over an hour and tastes restaurant quality. Seitan is such a fantastic protein that takes on flavor beautifully, and when you roast it with a savory ginger garlic glaze, it becomes absolutely irresistible. I love pairing it with edamame, which are packed with plant based protein and fiber, making this dish both satisfying and nourishing. The best part? Everything roasts on one pan, so cleanup is minimal. Fresh ginger and sesame oil give it that authentic Asian inspired taste that makes you feel like you're treating yourself to something special.
Ella x
Ingredients
- 397 gseitan(cut into 1-inch cubes)
- 473 mlfrozen edamame(thawed)
- 3 tablespoonssesame oil
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 1 tablespoonmaple syrup
- 1 tablespooncornstarch
- 237 mlvegetable broth
- 2 tablespoonssesame seeds(white and/or black)
- 2scallions(sliced)
- 1 teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Pat the seitan cubes dry with paper towels to remove excess moisture, which helps them achieve a better golden crust when roasted.
Tip: Dry seitan roasts more evenly and develops a crispier exterior.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, cornstarch, vegetable broth, and red pepper flakes to create the glaze. Set aside.
Tip: Whisking cornstarch into the cold liquid prevents lumps in your final sauce.
- 3
Heat 1.5 tablespoons of sesame oil in a large skillet over medium-high heat. Once shimmering, add the seitan cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy. Transfer to a plate.
Tip: Don't stir the seitan immediately; let it develop color before moving it around.
- 4
Add the remaining sesame oil to the same skillet and sauté the minced ginger and garlic for 30 seconds until fragrant.
Tip: Keep the heat at medium-high to prevent the aromatics from burning.
- 5
Add the thawed edamame to the skillet and stir-fry for 2-3 minutes until they begin to caramelize slightly at the edges.
Tip: This adds depth and prevents them from tasting flat or one-dimensional.
- 6
Pour the glaze mixture into the skillet, stirring constantly for 1-2 minutes until it thickens and coats the edamame.
Tip: The cornstarch will create a light, glossy coating rather than a heavy sauce.
- 7
Return the roasted seitan to the skillet and toss everything together for 2 minutes, ensuring the seitan is reheated and evenly coated with the glaze.
Tip: Gently fold rather than stir aggressively to keep the seitan pieces intact.
- 8
Transfer to a serving platter or individual bowls and garnish generously with sesame seeds and sliced scallions before serving warm.
Tip: The sesame seeds add nutty flavor and textural contrast to the finished dish.
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