Roasted Seitan with Fennel
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like you spent way more time in the kitchen than you actually did. Seitan is such a fantastic protein that soaks up all these warming spices beautifully, and roasting it with fennel creates this incredible caramelized crust. Fennel is packed with fiber and antioxidants, making it as nourishing as it is delicious. The combination of fennel seeds, coriander, and smoked paprika fills your kitchen with the most inviting aroma, and honestly, the dish is foolproof enough that even on my busiest days I feel confident serving it to guests.
Ella x
Ingredients
- ½ kgseitan(cut into 1.5-inch cubes)
- 2 wholefennel bulbs(trimmed and cut into wedges)
- 3 tablespoonsolive oil
- 1½ teaspoonsfennel seeds(toasted)
- 1 teaspoonground coriander
- 1 teaspoonsmoked paprika
- 4 wholegarlic cloves(minced)
- 177 mlvegetable broth
- 2 tablespoonslemon juice(fresh)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
Detail level
Instructions
- 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
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
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
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
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
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
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.
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