Roasted Seitan with Spinach

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.