Roasted Seitan with Rocket
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in under an hour and feels completely restaurant worthy. Seitan is such a brilliant protein for vegetarians and vegans, packed with amino acids to keep you satisfied, and it takes on flavors beautifully. Here I've kept things simple with just garlic, thyme, and smoked paprika for the roasting, then toss everything with peppery rocket, toasted pine nuts, and a bright lemon and balsamic dressing. It's elegant enough for guests but easy enough for a Tuesday night, and honestly, the whole thing is done in 45 minutes flat.
Ella x
Ingredients
- 500 gseitan(cut into 4 thick steaks)
- 4 tablespoonsolive oil
- 3 clovesgarlic(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonsmoked paprika
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonsea salt
- 150 gfresh rocket
- 1lemon(juiced)
- 1shallot(finely diced)
- 2 tablespoonsbalsamic vinegar
- 50 gpine nuts(toasted)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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