Roasted Seitan with Watercress
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour. Seitan is such a satisfying protein that takes on incredible flavor when roasted with garlic and thyme, and I love pairing it with peppery watercress, which is packed with vitamins and minerals that boost immunity. The balsamic vinegar and lemon juice create a bright, tangy dressing that makes the whole dish feel elegant without requiring any fancy techniques. It's simple, affordable, and honestly one of the easiest ways to get a restaurant quality meal on your table.
Ella x
Ingredients
- ½ kgseitan(cut into 4 thick steaks)
- 1420 mlwatercress(loosely packed)
- 5 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonslemon juice
- 2 tablespoonsbalsamic vinegar
- 1½ teaspoonssmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1red onion(thinly sliced)
- 3 sprigsfresh thyme
- 59 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
Scatter fresh thyme sprigs and sliced red onion around the seitan in the skillet, then transfer the entire skillet to the oven.
- 6
Roast for 20-25 minutes, stirring the onions halfway through, until the seitan is heated through and edges are crispy.
- 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
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
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
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.
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