Roasted Seitan with Okra

Instructions

1. 1

   Pat the seitan cubes dry with a clean kitchen towel to remove excess moisture, which helps them achieve a crispy exterior when roasted.

   Tip: Dry seitan is key to getting a golden, caramelized crust.

2. 2

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, add the seitan cubes in a single layer and sear for 4-5 minutes per side until golden brown, working in batches if needed. Transfer to a plate.

   Tip: Don't overcrowd the pan—give seitan space to develop color.

3. 3

   In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the sliced red onion for 2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

4. 4

   Add the okra to the skillet, cut-side down. Sprinkle with smoked paprika, cumin, salt, and black pepper. Roast undisturbed for 5-6 minutes until the flat sides develop char and color.

   Tip: Let okra sit in the heat without stirring to get that beautiful caramelization.

5. 5

   Stir the okra, then return the seared seitan to the skillet. Pour in the vegetable broth and lemon juice, and sprinkle fresh thyme over everything.

6. 6

   Reduce heat to medium and simmer for 8-10 minutes, allowing the flavors to meld and the liquid to reduce into a light glaze that coats the seitan and okra.

   Tip: Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

7. 7

   Transfer to a serving platter and drizzle any remaining pan glaze over the top. Serve hot alongside rice, quinoa, or crusty bread to soak up the flavorful sauce.