Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 0.5 cup vegetable broth, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon fresh dill, 1 teaspoon smoked paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a shallow dish, then immerse 4 seitan steaks in the marinade for at least 30 minutes.

2. 2

   Preheat a charcoal grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

3. 3

   Simultaneously, boil 1 pound russet potatoes, 0.5 pound carrots, and 0.25 pound parsnips in salted water for 15-20 minutes until very tender.

4. 4

   Drain the cooked root vegetables thoroughly, then return them to the pot and mash them with 2 tablespoons vegan butter, 0.25 cup unsweetened oat milk, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until smooth.

5. 5

   While the vegetables cook, whisk together 0.5 cup lingonberry jam, 1 tablespoon apple cider vinegar, and 1 teaspoon fresh thyme leaves in a small saucepan over low heat until the jam is melted and the glaze is smooth.

6. 6

   Grill the marinated seitan steaks for 4-6 minutes per side, brushing generously with the lingonberry glaze during the last 2 minutes of cooking on each side, until they are lightly charred and caramelized.

7. 7

   Serve the hot charcoal-grilled seitan steaks immediately alongside the creamy root vegetable mash.