Looking for a weeknight dinner that’s anything but boring? This Savory Seitan and Radicchio Skillet is your answer! We’re balancing the delightful, slightly bitter bite of radicchio with the sweetness of caramelized red onions and the hearty, chewy texture of perfectly browned seitan. It’s a sophisticated yet incredibly simple dish that comes together in under 30 minutes. Served over a bed of fluffy quinoa or nutty brown rice, it’s a complete, satisfying, and flavor-packed meal you’ll want to make again and again.
Ingredients
• 3 tablespoons / 45 ml extra-virgin olive oil, divided
• 1 pound / 450 g seitan, cut into ¼-inch-thick slices
• Salt and freshly ground black pepper to taste
• ½ cup / 75 g chopped red onions
• 1 medium head radicchio, halved and thinly sliced
• ½ cup / 120 ml water or vegetable broth
• 1 tablespoon / 15 ml tamari
• ¼ teaspoon dried thyme
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seitan slices, season with salt and pepper, and cook for 3 to 5 minutes, turning once, until golden brown on both sides. Transfer the seitan to a plate and set aside.
2. In the same skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the chopped red onions and sliced radicchio. Cover the skillet and cook for about 5 minutes, until the vegetables have softened.
3. Stir in the water or vegetable broth, tamari, and dried thyme. Season with additional black pepper to taste.
4. Return the browned seitan to the skillet, nestling it amongst the vegetables. Cover and simmer for about 10 minutes, allowing the flavors to meld and the radicchio to become tender.
5. If excess liquid remains, remove the lid, increase the heat to medium-high, and cook for another minute or two until the sauce has reduced slightly.
6. Taste and adjust seasoning. Be cautious adding salt, as the tamari and broth will have concentrated. Serve immediately over a bed of quinoa or brown rice.
Nutritional Information
• Serves: 4
• Serving Size: 1
• Calories: 350 kcal
• Protein: 30g
• Carbohydrates: 15g
• Fat: 18g
• Fiber: 4g
• is an estimate and may vary.
Pro Tips
• Don’t overcrowd the pan when browning the seitan. Work in batches if necessary to ensure each slice gets a beautiful, crispy crust.
• For a touch of sweetness to further balance the radicchio’s bitterness, add a teaspoon of balsamic glaze or maple syrup along with the tamari.
• If you find radicchio too bitter, you can soak the sliced leaves in cold water for 20-30 minutes before cooking to mellow its flavor.
• To make this a one-pan meal, stir in 1 cup of cooked quinoa or brown rice at the end and heat through.
FAQ
Q: Can I make this seitan recipe gluten-free
A: Unfortunately, seitan is made directly from wheat gluten, making it unsuitable for a gluten-free diet. For a great gluten-free alternative with a hearty texture, you can substitute the seitan with pan-fried extra-firm tofu, tempeh, or even large portobello mushroom slices.
Q: Is seitan a good source of vegetarian protein
A: Absolutely. Seitan is a fantastic source of plant-based protein, often called ‘wheat meat’ for its dense texture. This specific recipe packs approximately 30 grams of protein per serving, making it a very satisfying and protein-rich vegetarian meal.
Q: What if I find radicchio too bitter
A: Radicchio’s bitterness can be mellowed. As mentioned in the Pro Tips, you can soak the sliced leaves in cold water for 20-30 minutes before cooking. Alternatively, you can substitute it with a less bitter green like Swiss chard, escarole, or even thinly sliced red cabbage for a different but delicious flavor.
Q: How should I store and reheat leftovers
A: Store any leftover seitan and radicchio skillet in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium-low heat, adding a splash of water or vegetable broth if needed to prevent it from drying out.
