Roasted Seitan with Watercress

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the seitan steaks dry with paper towels to help them achieve a golden crust when roasting.

   Tip: Dry seitan is key to getting that crispy exterior you're after.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, 2 minced garlic cloves, smoked paprika, salt, and black pepper to create a seasoning paste.

3. 3

   Rub the seasoning paste generously over both sides of each seitan steak, ensuring even coverage.

   Tip: Don't be shy with the seasoning—seitan is neutral and benefits from bold flavors.

4. 4

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the seitan steaks in the pan and sear for 3-4 minutes per side until golden brown.

   Tip: A good sear creates flavor through caramelization.

5. 5

   Scatter fresh thyme sprigs and sliced red onion around the seitan in the skillet, then transfer the entire skillet to the oven.

6. 6

   Roast for 20-25 minutes, stirring the onions halfway through, until the seitan is heated through and edges are crispy.

7. 7

   While the seitan roasts, prepare the dressing by whisking together lemon juice, balsamic vinegar, remaining 1 tablespoon of olive oil, and remaining minced garlic in a bowl. Season with a pinch of salt and pepper.

8. 8

   Place fresh watercress on a serving platter and drizzle with half the dressing, tossing gently to coat.

   Tip: Watercress wilts slightly when warm, which adds depth to the dish.

9. 9

   Remove the skillet from the oven and arrange the roasted seitan steaks over the watercress bed, pouring the pan juices and roasted onions over top.

10. 10

    Drizzle with remaining dressing and serve immediately while the seitan is still warm and the watercress maintains its peppery bite.

    Tip: The contrast of warm and cool elements makes this dish special.