Roasted Seitan with Lotus Root
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour from start to finish. Roasted seitan with lotus root is a stunning plant based dish that feels fancy enough for guests but simple enough for a busy Tuesday night. The seitan takes on an incredible savory crust while the lotus root becomes wonderfully tender, and the aromatic five spice powder fills your kitchen with the most amazing fragrance. Lotus root is packed with fiber and vitamin C, making this meal as nourishing as it is delicious. I love how the tamari and sesame oil create this glossy, umami rich coating that keeps everything moist and flavorful. Topped with toasted sesame seeds and fresh green onions, it's comfort food that happens to be good for you too.
Ella x
Ingredients
- 397 gseitan(cut into 1-inch cubes)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 1½ teaspoonsfive-spice powder
- 3 tablespoonstamari or soy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 1 teaspoonsesame oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the seitan cubes dry with a clean kitchen towel to help them crisp up during roasting.
Tip: Removing excess moisture from seitan helps achieve a golden, crispy exterior.
- 2
In a small bowl, whisk together tamari, rice vinegar, maple syrup, and sesame oil to create a glaze. Set aside.
Tip: This glaze can be made ahead and stored in the refrigerator for up to 3 days.
- 3
On a large baking sheet, combine olive oil, minced garlic, grated ginger, five-spice powder, salt, and black pepper. Mix until the garlic and spices are evenly distributed throughout the oil.
Tip: Creating this aromatic oil base ensures all ingredients are well-seasoned.
- 4
Add the seitan cubes and lotus root slices to the baking sheet, tossing gently with the seasoned oil until all pieces are well coated. Arrange in a single layer for even roasting.
Tip: Don't overcrowd the pan—use two baking sheets if needed for optimal browning.
- 5
Roast for 20 minutes, then remove the baking sheet from the oven and stir the vegetables and seitan to encourage even caramelization.
- 6
Drizzle the prepared glaze over the roasted ingredients and toss to coat evenly. Return to the oven for another 12-15 minutes until the seitan is golden and the lotus root is fork-tender with crispy edges.
Tip: The glaze will caramelize slightly and create a beautiful shine on the finished dish.
- 7
Remove from the oven and let cool for 2 minutes. Transfer to a serving platter and garnish with sliced green onions and sesame seeds.
Tip: The brief cooling period allows the glaze to set slightly without making the dish cold.
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