Roasted Seitan with Parsnip
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners when I want something hearty and satisfying without spending hours in the kitchen. Seitan is such a fantastic protein that takes on all the wonderful flavors of fresh herbs and balsamic vinegar, while the roasted parsnips become sweet and caramelized. Parsnips are packed with fiber and vitamin C, making this dish as nourishing as it is delicious. The best part? From prep to table in just under an hour, with most of that time being hands off roasting. It's a simple recipe that feels elegant enough to serve guests, yet easy enough for any busy weeknight.
Ella x
Ingredients
- 397 gseitan(cut into 1-inch thick steaks)
- ¾ kgparsnips(peeled and cut into 3-inch batons)
- 4 tbspolive oil
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 4garlic cloves(minced)
- 3 tbspbalsamic vinegar
- 1 tbspmaple syrup
- 1 tspsea salt
- ½ tspblack pepper
- ½ tspsmoked paprika
- 118 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the seitan steaks dry with paper towels to ensure proper browning.
Tip: Dry seitan helps achieve a better crust and golden exterior.
- 2
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, balsamic vinegar, maple syrup, smoked paprika, salt, and pepper to create a marinade.
- 3
Toss the seitan steaks in half of the marinade and let them sit for 5 minutes while you prepare the parsnips.
Tip: This brief marinating time adds flavor without requiring advance planning.
- 4
On a large baking sheet, toss the parsnip batons with the remaining 2 tablespoons of olive oil, salt, pepper, and the fresh rosemary and thyme sprigs. Spread them in a single layer.
Tip: Arrange parsnips in a single layer so they roast evenly and become caramelized.
- 5
Push the parsnips to the sides of the baking sheet and place the marinated seitan steaks in the center. Drizzle the steaks with any remaining marinade.
- 6
Roast for 20-25 minutes, stirring the parsnips halfway through, until the seitan is deeply browned and the parsnips are tender with crispy edges.
Tip: The seitan will develop a savory crust while the parsnips caramelize beautifully.
- 7
Remove the baking sheet from the oven and transfer the seitan and parsnips to a serving platter. Discard the herb sprigs.
- 8
In the warm baking sheet, stir together the vegetable broth with any pan drippings to create a light pan sauce. Pour this over the seitan and parsnips.
Tip: This deglazing step captures all the flavorful browned bits and creates a light sauce.
- 9
Serve immediately while hot, garnished with fresh herbs if desired.
Tip: Pair with a simple salad or grain for a complete meal.
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