Roasted Seitan with Plantain

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the seitan steaks dry with a clean kitchen towel to remove excess moisture, which helps achieve better browning.

   Tip: Dry seitan develops a crispier, more flavorful crust.

2. 2

   In a small bowl, combine smoked paprika, garlic powder, cumin, sea salt, and black pepper. Divide the spice mixture in half and set aside.

   Tip: Use one portion for the seitan and reserve the other for the plantains.

3. 3

   Toss the plantain wedges with 1.5 tablespoons of olive oil, half the spice mixture, and a pinch of salt. Spread them on a baking sheet in a single layer.

   Tip: Space the wedges apart to allow even roasting and caramelization.

4. 4

   Heat the remaining 1.5 tablespoons of olive oil in a large cast-iron or oven-safe skillet over medium-high heat until shimmering.

   Tip: A hot pan creates a flavorful crust on the seitan.

5. 5

   Season the seitan steaks with the remaining spice mixture, then carefully place them in the hot skillet. Sear for 3-4 minutes per side until deeply browned, then transfer the skillet to the oven.

   Tip: Don't move the steaks during searing—let them develop color undisturbed.

6. 6

   Place both the skillet with seitan and the baking sheet with plantains in the preheated oven. Roast for 20-25 minutes until the seitan is heated through and plantains are golden and tender.

   Tip: The plantains should be slightly caramelized at the edges.

7. 7

   While everything roasts, prepare the sauce: whisk together fresh lime juice, minced cilantro, coconut milk, and jalapeño in a bowl. Season with a pinch of salt to taste.

   Tip: The sauce can be made ahead and served at room temperature or gently warmed.

8. 8

   Remove both pans from the oven and let rest for 2-3 minutes. Arrange the seitan steaks and plantain wedges on serving plates and drizzle generously with the cilantro-lime sauce.

   Tip: The resting time allows juices to redistribute for a more tender seitan.