Roasted Seitan with Leek and Garlic Confit
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 all day cooking. Seitan is wonderfully versatile and packed with protein, making it such a satisfying meat alternative that even non vegans love. The magic happens when you roast it alongside a garlic and leek confit that becomes sweet and caramelized in the oven. A touch of balsamic vinegar and maple syrup adds depth while fresh thyme and smoked paprika round out the flavors beautifully. Best of all, it's simple enough for a casual Tuesday night but elegant enough to serve to guests.
Ella x
Ingredients
- 450 gseitan(cut into 2-inch cubes)
- 4leeks(white and light green parts, sliced into 1-inch rounds)
- 12garlic cloves(peeled and halved)
- 4 tablespoonsolive oil
- 237 mlvegetable broth
- 2 tablespoonsbalsamic vinegar
- 3 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 1 tablespoonmaple syrup
- 1 tablespoonfresh lemon juice
Detail level
Instructions
- 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
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
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
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
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
Remove the roasted seitan from the oven and transfer it to the skillet with the leeks and garlic. Gently toss to combine.
- 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
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.
Recipe Variations
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