Roasted Seitan with Mushroom and Garlic Thyme Sauce
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 restaurant quality. Seitan is wonderfully protein packed and surprisingly versatile, making it perfect for anyone looking to eat more plant based meals. The earthy mushrooms paired with fragrant thyme and garlic create a rich, savory sauce that's absolutely irresistible. Best of all, it requires minimal prep work and uses simple ingredients you probably already have on hand. Whether you're cooking for yourself or impressing guests, this roasted seitan delivers serious flavor without any fuss.
Ella x
Ingredients
- 397 gseitan(cut into 1-inch cubes)
- ½ kgmixed mushrooms(cremini, shiitake, and oyster, halved)
- 3 tablespoonsolive oil
- 6garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped, or 1 tablespoon dried)
- 237 mlvegetable broth
- 2 tablespoonsbalsamic vinegar
- 1onion(diced)
- 2rosemary sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespooncornstarch(optional, for thickening)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Divide seitan and mushrooms between two sheet pans, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Tip: Using two pans ensures even roasting without overcrowding.
- 2
Roast for 20-25 minutes, stirring halfway through, until seitan is golden brown and mushrooms are tender with caramelized edges.
Tip: Look for golden-brown color on the seitan for the best flavor development.
- 3
While vegetables roast, heat 1 tablespoon olive oil in a small saucepan over medium heat. Sauté diced onion for 3 minutes until softened.
- 4
Add minced garlic and fresh thyme to the onion, cooking for 1 minute until fragrant.
Tip: Don't let the garlic brown or it will taste bitter.
- 5
Pour in vegetable broth and balsamic vinegar, add rosemary sprigs, and bring to a simmer. Cook for 5 minutes to allow flavors to meld.
- 6
If desired, mix cornstarch with 1 tablespoon cold water and stir into the sauce to thicken slightly. Simmer for 1 minute.
Tip: The sauce will naturally reduce and concentrate without cornstarch if you prefer a lighter consistency.
- 7
Remove roasted seitan and mushrooms from oven. Pour the hot sauce over them and gently toss to combine.
Tip: Reserve some sauce to drizzle on top before serving for visual appeal.
- 8
Transfer to a serving platter, garnish with fresh thyme leaves, and serve immediately with roasted vegetables or grain of choice.
Tip: This dish pairs beautifully with creamy polenta, crusty bread, or wild rice.
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