Roasted Seitan with Leek and Garlic Confit

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the seitan cubes dry with paper towels to remove excess moisture, which helps them develop a golden crust.

   Tip: Dry seitan is essential for achieving a crispy exterior during roasting.

2. 2

   In a large bowl, toss the seitan cubes with 2 tablespoons of olive oil, smoked paprika, half the salt, and black pepper until evenly coated.

3. 3

   Spread the seasoned seitan on one side of a large baking sheet in a single layer and roast for 15 minutes, stirring halfway through.

4. 4

   While seitan roasts, heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the sliced leeks and garlic cloves, cooking for 5 minutes until they begin to soften and turn golden.

   Tip: Don't stir constantly—let them sit briefly to develop caramelization.

5. 5

   Pour the vegetable broth into the skillet, add the thyme sprigs and remaining salt, then bring to a simmer. Let it cook for 8 minutes until the leeks are tender and the liquid reduces slightly.

6. 6

   Remove the roasted seitan from the oven and transfer it to the skillet with the leeks and garlic. Gently toss to combine.

7. 7

   Drizzle the balsamic vinegar and maple syrup over the mixture, then return the skillet to the oven for 8-10 minutes until the seitan edges are deeply browned.

   Tip: The balsamic and maple will create a glossy glaze as they reduce in the oven.

8. 8

   Remove from the oven and squeeze fresh lemon juice over the top. Discard the thyme sprigs and taste for seasoning, adjusting salt and pepper as needed. Serve hot with crusty bread or alongside roasted vegetables.

   Tip: The lemon juice brightens the rich, savory flavors of the dish.