Roasted Seitan with Rocket

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Pat the seitan steaks dry with paper towels to help them develop a crispy exterior.

   Tip: Moisture is the enemy of browning, so don't skip this step.

2. 2

   In a small bowl, combine minced garlic, thyme, smoked paprika, black pepper, and sea salt. Mix with 2 tablespoons of olive oil to create a paste.

   Tip: This herb mixture adds incredible depth and smoky flavour to the seitan.

3. 3

   Rub the herb paste evenly over both sides of each seitan steak, coating generously.

   Tip: Use your fingers to work the paste into any crevices for maximum flavour distribution.

4. 4

   Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.

   Tip: An oven-safe skillet allows you to sear then roast without transferring.

5. 5

   Place the coated seitan steaks in the hot skillet and sear for 3-4 minutes on each side until golden brown.

   Tip: Don't move them around—let them sit undisturbed for a crispy crust.

6. 6

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until the seitan is heated through and the edges are caramelized.

   Tip: The cooking time may vary depending on thickness; check that the internal temperature is warm.

7. 7

   While the seitan roasts, prepare the vinaigrette by whisking together lemon juice, diced shallot, balsamic vinegar, and a pinch of salt in a small bowl.

   Tip: Let the shallot soften slightly in the acid for a mellower flavour.

8. 8

   Remove the seitan from the oven and let it rest for 5 minutes. Toss the fresh rocket with the vinaigrette and divide among serving plates.

   Tip: Resting allows the seitan to retain its juices when plated.

9. 9

   Top each rocket bed with a roasted seitan steak, scatter toasted pine nuts over the top, and drizzle with any remaining vinaigrette from the bowl.

   Tip: The warm seitan will slightly wilt the delicate rocket while maintaining its peppery bite.