Roasted Seitan with Parsnip

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Remove the baking sheet from the oven and transfer the seitan and parsnips to a serving platter. Discard the herb sprigs.

8. 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. 9

   Serve immediately while hot, garnished with fresh herbs if desired.

   Tip: Pair with a simple salad or grain for a complete meal.