Roasted Seitan with Pumpkin and Sage Brown Butter

Instructions

1. 1

   Preheat oven to 425°F. Pat seitan cubes dry with paper towels to help them brown better.

   Tip: Drying the seitan removes surface moisture, allowing for better caramelization and a crispy exterior.

2. 2

   Toss seitan cubes with 1.5 tablespoons olive oil, half the salt, pepper, and smoked paprika in a large bowl until evenly coated.

3. 3

   Spread seitan on one half of a large baking sheet and roast for 15 minutes, stirring halfway through.

4. 4

   While seitan roasts, toss pumpkin cubes with remaining 1.5 tablespoons olive oil, remaining salt, and paprika in a separate bowl.

   Tip: Smaller, uniform pumpkin pieces ensure even cooking and caramelization.

5. 5

   Add pumpkin to the baking sheet alongside the seitan and continue roasting for another 15-18 minutes, stirring occasionally, until pumpkin is tender and edges are golden.

6. 6

   While vegetables roast, melt vegan butter in a small skillet over medium heat, then add minced garlic and sage leaves.

   Tip: Watch carefully once the butter begins to brown to prevent burning—this should take 5-7 minutes.

7. 7

   Cook the sage butter for 3-4 minutes until it turns light brown and smells nutty, then remove from heat and stir in balsamic vinegar and maple syrup.

   Tip: The brown butter should be fragrant but not burned; stop cooking once you see a light amber color.

8. 8

   Transfer roasted seitan and pumpkin to a serving platter, pour vegetable broth into the pan to deglaze, and pour this liquid plus the sage brown butter over the roasted vegetables.

   Tip: Deglazing lifts all the caramelized bits from the pan, adding extra flavor depth to your dish.

9. 9

   Toss gently to combine all components and let rest for 2-3 minutes before serving to allow flavors to meld.