Roasted Seitan with Sweet Potato and Maple-Miso Glaze

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the seitan cubes dry with paper towels to remove excess moisture, which helps them crisp up during roasting.

   Tip: Dry seitan is key to achieving a golden, crispy exterior.

2. 2

   Toss the seitan cubes with 1.5 tablespoons of olive oil, half the salt, and a quarter of the black pepper on a large baking sheet. Spread in a single layer and roast for 15 minutes, stirring halfway through.

   Tip: Roast seitan separately from sweet potatoes initially for better browning.

3. 3

   While the seitan roasts, toss the sweet potato cubes with the remaining 1.5 tablespoons of olive oil, remaining salt, and remaining pepper on another baking sheet. Place in the oven alongside the seitan.

   Tip: Both trays can share oven space if positioned on different racks.

4. 4

   In a small bowl, whisk together the miso paste, maple syrup, rice vinegar, minced garlic, grated ginger, and water until smooth and well combined.

   Tip: Warm the miso mixture slightly before glazing for easier coating.

5. 5

   After 15 minutes, remove both trays from the oven. Transfer the roasted seitan to a large bowl and drizzle the miso-maple glaze over it, tossing gently to coat evenly.

   Tip: Reserve a tablespoon of glaze to drizzle over the finished dish for extra flavor.

6. 6

   Return the glazed seitan to its baking sheet and continue roasting for another 12-15 minutes, stirring occasionally, until the glaze caramelizes and the sweet potatoes are fork-tender.

   Tip: The glaze will deepen in color and create a beautiful caramelized coating.

7. 7

   Remove from the oven and transfer the roasted seitan and sweet potatoes to a serving platter. Scatter the toasted sesame seeds and sliced green onions over the top.

   Tip: Serve immediately while the seitan is still warm and crispy.