Roasted Seitan with Potato and Herb Crust
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This roasted seitan dish has become my go to weeknight dinner because it comes together in under an hour and tastes like you spent all day cooking. The potato and herb crust gets wonderfully crispy while the seitan stays tender inside, and I love that seitan is packed with protein to keep me satisfied. Fresh thyme and rosemary make the whole kitchen smell amazing, and the lemon juice brightens everything up beautifully. It's simple enough for a busy Tuesday but impressive enough to serve to guests, and honestly, the pantry staples make it budget friendly too.
Ella x
Ingredients
- 397 gseitan(sliced into 1-inch thick steaks)
- ¾ kgwaxy potatoes(cut into 1-inch cubes)
- 4 tbspolive oil
- 2 tbspfresh thyme(finely chopped)
- 1 tbspfresh rosemary(finely chopped)
- 8garlic cloves(minced)
- 118 mlpanko breadcrumbs
- 3 tbspnutritional yeast
- 2 tbsplemon juice
- 1 tspsea salt
- ½ tspblack pepper
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). On a large baking sheet, toss the potato cubes with 2 tablespoons of olive oil, half the fresh herbs, half the minced garlic, and half the salt and pepper.
Tip: Don't overcrowd the pan—use two sheets if needed for even roasting.
- 2
Spread the potatoes in a single layer and roast for 20 minutes until they begin to soften and develop golden edges.
- 3
While potatoes roast, combine panko breadcrumbs, nutritional yeast, remaining thyme, remaining rosemary, and remaining salt and pepper in a shallow bowl.
- 4
Pat the seitan steaks dry with paper towels to remove surface moisture, then brush both sides lightly with the remaining 2 tablespoons of olive oil.
Tip: Dry seitan helps the crust adhere better and creates a crispier exterior.
- 5
Dredge each seitan steak in the herb-panko mixture, pressing gently so the coating adheres to both sides.
- 6
Remove the baking sheet from the oven and give the potatoes a gentle stir. Push them to the sides and arrange the coated seitan steaks in the center of the sheet.
- 7
Scatter the remaining minced garlic around the seitan and potatoes. Drizzle the vegetable broth over the potatoes and return to the oven for 12-15 minutes until the seitan is golden brown and the potatoes are tender and crispy on the edges.
Tip: The seitan should develop a light golden crust while the potatoes finish cooking through.
- 8
Finish with a squeeze of fresh lemon juice over everything just before serving, and taste for additional seasoning adjustments.
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