Roasted Seitan with Spinach
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just over an hour, and honestly, most of that time is hands off cooking. The seitan gets this beautiful golden crust while the spinach wilts down into the most amazing garlicky side. I love using fresh spinach here because it's packed with iron and other nutrients that make you feel like you're actually taking care of yourself while eating something incredibly delicious. The smoked paprika and fresh garlic create this rich, savory flavor that'll make everyone at the table think you spent way more time in the kitchen than you actually did. It's simple, satisfying, and perfect for busy nights.
Ella x
Ingredients
- ½ kgseitan cutlets(about 4 pieces, patted dry)
- 3 tablespoonsolive oil
- 5 clovesfresh garlic(minced)
- 1893 mlfresh spinach(packed)
- 237 mlvegetable broth
- 2 tablespoonslemon juice
- 1 teaspoonsmoked paprika
- 3 teaspoongarlic powder
- 1 teaspoondried thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsnutritional yeast(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the seitan cutlets dry with a clean kitchen towel to help them brown better.
Tip: Dry seitan is key to achieving a crispy, golden exterior when roasted.
- 2
In a small bowl, combine smoked paprika, garlic powder, dried thyme, sea salt, and black pepper.
Tip: Mix your spices together before seasoning to ensure even distribution.
- 3
Brush both sides of the seitan cutlets with 2 tablespoons of olive oil, then generously season with the spice mixture.
Tip: Don't be shy with seasoning—seitan absorbs flavors well.
- 4
Heat a large cast-iron or oven-safe skillet over medium-high heat with the remaining 1 tablespoon of olive oil. Sear the seitan for 2-3 minutes on each side until golden brown.
Tip: A hot pan creates a flavorful crust through the Maillard reaction.
- 5
Transfer the skillet to the preheated oven and roast the seitan for 15-18 minutes until the edges are crispy and caramelized.
Tip: Keep the skillet in the oven for even cooking and easy transfer to the stovetop.
- 6
Remove the skillet from the oven and set the seitan aside on a warm plate. Return the skillet to the stovetop over medium heat.
- 7
Add the minced garlic to the warm skillet and sauté for 30 seconds until fragrant. Pour in the vegetable broth and lemon juice, stirring to deglaze any browned bits.
Tip: Deglazing releases all the flavorful fond stuck to the pan.
- 8
Add the fresh spinach in batches, stirring constantly until each batch wilts before adding more. Cook for 3-4 minutes total until all spinach is tender and the liquid has reduced slightly.
Tip: Cooking spinach in batches prevents overcrowding and ensures even wilting.
- 9
Return the roasted seitan to the skillet, nestling it into the spinach. Sprinkle with nutritional yeast if desired for extra umami and a cheesy flavor.
Tip: Nutritional yeast adds depth and a subtle savory note to the dish.
- 10
Serve immediately while the seitan is warm and the spinach is still vibrant green, with the pan juices spooned over top.
Tip: Pair with roasted vegetables or rice to complete the meal.
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