Roasted Seitan with Pea and Garlic Herb Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This elegant yet surprisingly simple dish has become one of my favorite weeknight dinners. Seitan is such a wonderful protein that takes on flavors beautifully, and paired with fresh peas and a fragrant herb glaze, it feels restaurant worthy without the fuss. The whole thing comes together in just under an hour, making it perfect for busy evenings when you want something impressive. Fresh peas are packed with fiber and plant based protein, so you're getting real nutrition alongside incredible taste. The beauty of this recipe is how straightforward it is to prepare, requiring just basic cooking techniques and ingredients you likely already have on hand.
Ella x
Ingredients
- 397 gseitan(cut into 1-inch cubes)
- 473 mlfresh peas(or frozen peas, thawed)
- 3 tablespoonsolive oil
- 5garlic cloves(minced)
- 237 mlvegetable broth
- 2 teaspoonsfresh thyme(dried thyme also works)
- 1 teaspoonfresh rosemary(finely chopped)
- 2 tablespoonslemon juice
- 1 tablespoondijon mustard
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper(freshly ground)
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the seitan cubes dry with paper towels to help them achieve a better roasted exterior.
Tip: Dry seitan browns more effectively and develops a more appealing texture when roasted.
- 2
In a small bowl, whisk together the lemon juice, Dijon mustard, minced garlic, thyme, rosemary, salt, and pepper to create a marinade.
- 3
Toss the seitan cubes with 2 tablespoons of olive oil on a large baking sheet, then spread them in a single layer.
Tip: Using a baking sheet with raised edges prevents oil from dripping and makes cleanup easier.
- 4
Roast the seitan in the preheated oven for 20-25 minutes, stirring halfway through, until the edges are golden and slightly crispy.
Tip: The cubes should develop a caramelized exterior for better flavor and texture.
- 5
While the seitan roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat and sauté the sliced shallot until translucent, about 3 minutes.
- 6
Remove the roasted seitan from the oven and add it directly to the skillet with the shallots.
- 7
Pour the vegetable broth into the skillet and add the herb-mustard mixture. Stir well to combine all ingredients.
Tip: Scrape the bottom of the skillet to release any flavorful browned bits.
- 8
Add the fresh peas to the skillet and simmer over medium heat for 8-10 minutes, stirring occasionally, until the peas are tender and the sauce has thickened slightly.
Tip: The sauce should coat the seitan and peas lightly without being too liquid.
- 9
Taste and adjust seasonings if needed. Serve warm over rice, quinoa, or roasted vegetables.
Tip: A squeeze of fresh lemon juice at the table brightens the flavors beautifully.
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