Grilled Seitan Steaks with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Seitan Steaks with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Seitan Steaks with Roasted Broccoli and Quinoa

Marinated seitan steaks grilled to perfection and served with fluffy quinoa and oven-roasted broccoli florets, finished with a savory charred edge.

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NUTRITION

557kcal
Protein
50.5g
Fat
21.7g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

190g Seitan steaks

100g Cooked quinoa

150g Broccoli florets

18g Extra virgin olive oil

15g Tamari

15g Balsamic vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill pan over medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on a large baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the florets are tender and the edges are slightly browned.

  • 4

    In a small bowl, whisk together the remaining olive oil, tamari, and balsamic vinegar to create a marinade.

  • 5

    Brush the seitan steaks generously on both sides with the marinade and place them on the hot grill pan.

  • 6

    Grill the seitan for 3 to 4 minutes per side until distinct grill marks form and the exterior is crisp.

  • 7

    Place the warm quinoa in a serving bowl and top with the grilled seitan steaks and roasted broccoli.

Grilled Seitan Steaks with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Seitan Steaks with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Seitan Steaks with Roasted Broccoli and Quinoa

Marinated seitan steaks grilled to perfection and served with fluffy quinoa and oven-roasted broccoli florets, finished with a savory charred edge.

NUTRITION

557kcal
Protein
50.5g
Fat
21.7g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

190g Seitan steaks

100g Cooked quinoa

150g Broccoli florets

18g Extra virgin olive oil

15g Tamari

15g Balsamic vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill pan over medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on a large baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the florets are tender and the edges are slightly browned.

  • 4

    In a small bowl, whisk together the remaining olive oil, tamari, and balsamic vinegar to create a marinade.

  • 5

    Brush the seitan steaks generously on both sides with the marinade and place them on the hot grill pan.

  • 6

    Grill the seitan for 3 to 4 minutes per side until distinct grill marks form and the exterior is crisp.

  • 7

    Place the warm quinoa in a serving bowl and top with the grilled seitan steaks and roasted broccoli.