Roasted Seitan with Plantain
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners when I want something satisfying and totally plant based. Roasted seitan with plantain comes together in just over an hour, making it perfect for busy evenings, and the best part is it won't break the bank. Seitan is packed with protein, keeping you full and fueled, while the caramelized plantains add a natural sweetness that plays beautifully against the smoky spices. The lime juice and jalapeño bring brightness and a little kick, all tied together with creamy coconut milk. It's restaurant quality food that tastes like you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- ½ kgseitan(cut into 4 thick steaks)
- 2ripe plantains(peeled and cut into 1/2-inch wedges)
- 3 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 1 teaspoongarlic powder
- ¾ teaspooncumin
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh lime juice
- 59 mlfresh cilantro(finely chopped)
- 59 mlcoconut milk
- 1jalapeño(minced, seeds removed for less heat)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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