Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Whisk together 4 tablespoons low-sodium soy sauce, 2 tablespoons pure maple syrup, 1 tablespoon apple cider vinegar, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon liquid smoke, and 0.25 teaspoon freshly ground black pepper in a shallow dish to create the marinade.

2. 2

   Place 16 ounces of seitan steaks into the marinade, ensuring they are fully coated, then cover the dish and refrigerate for at least 30 minutes, or up to 4 hours, turning occasionally.

3. 3

   While the seitan marinates, combine 2 cups frozen or fresh corn kernels, 0.25 cup finely diced red onion, 0.5 cup finely diced red bell pepper, and 0.25 cup chopped fresh cilantro in a medium bowl.

4. 4

   Drizzle 2 tablespoons fresh lime juice and 1 tablespoon olive oil over the corn mixture, then season with 0.5 teaspoon sea salt and 0.25 teaspoon freshly ground black pepper, gently stirring to combine all the ingredients for the salsa.

5. 5

   Preheat your grill to medium-high heat (about 400°F or 200°C) and lightly oil the grates to prevent sticking.

6. 6

   Remove the marinated seitan steaks from the dish, discarding any excess marinade, and grill for 4-6 minutes per side, or until nicely charred with prominent grill marks and heated through.

7. 7

   Let the grilled seitan steaks rest for 5 minutes before slicing them, if desired, and serve immediately alongside generous portions of the fresh corn salsa.