Roasted Seitan with Potato and Herb Crust

Instructions

1. 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. 2

   Spread the potatoes in a single layer and roast for 20 minutes until they begin to soften and develop golden edges.

3. 3

   While potatoes roast, combine panko breadcrumbs, nutritional yeast, remaining thyme, remaining rosemary, and remaining salt and pepper in a shallow bowl.

4. 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. 5

   Dredge each seitan steak in the herb-panko mixture, pressing gently so the coating adheres to both sides.

6. 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. 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. 8

   Finish with a squeeze of fresh lemon juice over everything just before serving, and taste for additional seasoning adjustments.