Roasted Seitan with Fennel

Instructions

1. 1

   Preheat oven to 425°F (220°C). In a small bowl, combine toasted fennel seeds, ground coriander, smoked paprika, salt, and black pepper to create your spice blend.

   Tip: Toast fennel seeds in a dry skillet for 1-2 minutes before using to enhance their aromatic qualities.

2. 2

   Pat the seitan cubes dry with paper towels, then toss with 1.5 tablespoons of olive oil and half of the spice mixture. Spread onto a baking sheet in a single layer.

   Tip: Drying the seitan helps it achieve a golden, crispy exterior when roasted.

3. 3

   Toss fennel wedges with remaining 1.5 tablespoons of olive oil and remaining spice mixture. Add to the baking sheet alongside the seitan, arranging them in a single layer.

   Tip: Keep seitan and fennel in separate areas of the pan so they cook evenly without crowding.

4. 4

   Roast for 25-30 minutes, stirring halfway through, until seitan is deeply golden and fennel is caramelized and tender.

   Tip: The fennel is ready when the cut sides turn golden brown and the edges are slightly charred.

5. 5

   Remove from oven and stir in minced garlic and fresh thyme sprigs. Return to oven for 2 minutes until fragrant.

   Tip: Adding garlic at the end prevents it from burning and keeps its flavor fresh and vibrant.

6. 6

   Pour vegetable broth and lemon juice over the roasted vegetables, scraping any browned bits from the pan. Toss gently to combine.

   Tip: The broth creates a light pan sauce that brings all the flavors together beautifully.

7. 7

   Let rest for 2 minutes to allow the liquid to reduce slightly and the flavors to meld. Taste and adjust seasoning as needed.

   Tip: A final squeeze of fresh lemon juice at the table brightens the dish wonderfully.