Roasted Seitan with Pak Choi
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners when I want something satisfying but don't have much time. Roasted seitan with pak choi comes together in just over an hour, making it perfect for busy evenings. The beauty of this dish is how straightforward it is, plus seitan is incredibly affordable and packed with protein, keeping you full and energized. I love how the garlic and ginger infuse everything with warmth and flavor, while the sesame oil adds that final touch of richness. The pak choi stays tender and vibrant, soaking up all those delicious Asian inspired juices. Trust me, this is a winner every single time.
Ella x
Ingredients
- 500 gseitan(cut into 4 thick steaks)
- 600 gpak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 2 tablespoonssesame oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonsvegetable oil
- 1 teaspoonblack pepper
- 1 teaspoonsea salt
- 1 tablespooncornstarch
- 237 mlvegetable broth
- 2 tablespoonssesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the seitan steaks dry with paper towels and season both sides generously with salt and black pepper.
Tip: Drying the seitan helps it achieve a better golden crust during roasting.
- 2
Heat 2 tablespoons of vegetable oil in a large cast-iron skillet over medium-high heat. Once shimmering, carefully place the seitan steaks in the pan and sear for 3-4 minutes per side until golden brown.
Tip: Don't move the seitan around—let it sit undisturbed to develop a crust.
- 3
Transfer the seared seitan to a baking sheet and roast in the preheated oven for 15-18 minutes until cooked through and slightly firmer.
Tip: Check doneness by piercing with a knife; it should be tender but not crumbly.
- 4
While the seitan roasts, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and cornstarch in a small bowl to create your glaze.
Tip: The cornstarch will help thicken the glaze as it cooks.
- 5
In the same skillet used for seitan, heat the remaining 1 tablespoon of oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Tip: Watch the garlic carefully to prevent burning.
- 6
Add the pak choi halves to the skillet, cut-side down, and cook for 4-5 minutes until lightly caramelized. Flip and cook for another 2-3 minutes until tender-crisp.
Tip: Keep the pak choi in a single layer for even cooking.
- 7
Pour the prepared glaze and vegetable broth into the skillet with the pak choi. Gently stir to coat and simmer for 2-3 minutes until the sauce thickens and glosses the vegetables.
Tip: The sauce should coat the back of a spoon when ready.
- 8
Arrange the roasted seitan steaks on a serving platter, surround with glazed pak choi, and drizzle any remaining sauce over top. Garnish generously with sesame seeds and serve immediately.
Tip: Serve with steamed rice or noodles to soak up the delicious umami sauce.
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