Ok, I know its spring, but I’m brining in a fall recipe today! This dish is great because its fairly straightforward to cook and it has a bit of sweetness coupled with the tangy, slightly spicy, mustard. This dish reminded me of getting pretzels at Oktoberfest, so naturally the seitan from this dish would be awesome as a sandwich on top of a pretzel roll! Just because I was feeling extra comfort-foody, I paired it with some mashed potatoes!
For this recipe I used Terrapin Ridge Farms Dijon Mustard Vinaigrette and it is fabulous! Terrapin Ridge Farms is great because it has a whole slew of vegan dressings and every single one of them is amazing! I’ve had the garlic and herb vinaigrette, which is great on a toasted vegan panini or on a pasta salad, the roasted pineapple habannero sauce, which is to die for on a taco salad or on some spicy tempeh, and their toasted sesame ginger vinaigrette, which was amazing as a marinade on some tofu or just straight from the jar on your favorite bed of lettuce! As you can see, there’s so much you can do with dressings as a vegan! I love to use light vinaigrettes as marinades, and that’s just what I did with their Dijon Mustard Vinaigrette. But best part about all of these awesome dressings is that they’re all vegan, made with agave, gluten-free, and fat free, so no yucky ingredients in these!
Keep in mind for this recipe, I marinated my seitan overnight, but you could just marinade it while you’re at work for an easy weeknight dish! For this particular recipe, I used my dutch oven, but you could always transfer the ingredients prepared stovetop into a baking dish! Don’t be intimidated by the number of steps, its really quite straightforward and easy!
- 2 packages of your favorite seitan (or make some of your own!)
- For the Marinade
- 2 Cups of fake chicken broth (or vegetable broth)
- ¼ Cup of Dijon Mustard (I used Terrapin Farms Dijon Vinaigrette)
- ¼ Cup pure maple syrup
- 1 tsp garlic powder
- 1 tsp onion powder
- pepper to taste
- For the Dish
- 2 Tbl. olive oil
- 1 large onion, chopped
- 2 apples, chopped
- 1 Cup of the leftover marinade mix
- ¼ Cup fresh chopped parsley
- Salt and peper to taste
- For the Gravy
- 1½ tsp of vegan butter, softened
- 1 Tbl. all purpose flour
- Prepare the marinade. In a large bowl, combine your broth, mustard, maple syrup, garlic powder, onion powder, and pepper and mix until the marinade is well combined.
- Once the marinade is well combined, add in your seitan. If you find that the seitan isn't all covered, just add a little bit more dijon and maple syrup to the top of seitan so that extra flavor can soak in.
- Let your seitan marinade in the fridge overnight, or all day.
- When you're ready to prepare the seitan, preheat the oven to 450 degrees.
- Meanwhile, heat 2 Tbl of olive oil in either a dutch oven or an oven safe skillet over medium heat (If you don't have either of these, don't worry, just cook it all up as you would and transfer the ingredients to a baking dish before baking). Using a slotted spoon, scoop out the pieces of seitan into the hot oil be careful because your oil may splatter! Cook the seitan for about 5 minutes or until some of the liquid disappears.
- Once the seitan is done cooking, transfer the seitan onto a plate (I placed the seitan onto some paper towels to help pick up some of the excess moisture, its up to you if you want to do this).
- There should still be some excess marinade in the dutch oven/skillet/pan, if not, just add about ¼ cup of the mix back into the hot pan.
- Add the onions and apples with the parsley, salt, and pepper and sauté for about 5 minutes or until the apples and onions are slightly soft.
- Whatever marinade you have left, pour into the dutch oven/skillet/pot and bring it to a boil. Once the marinade mixture is boiling, add back in your seitan to the dish, but let it just sit on top, don't mix it around.
- Transfer your dutch oven/oven safe skillet (if you don't have those, then transfer your mix into a baking dish or two), and bake everything for 20-25 minutes.
- Transfer the seitan and apples and onions to plates or a dish using a slotted spoon, and use the reserve marinade to create a gravy.
- Mix your softened vegan butter and flour to form a paste-like substance. Once you have this paste, add it to the liquid from cooking and whisk well until a gravy forms! Keep it simmering until it thickens to form your gravy and add salt and pepper to taste.
- Add the gravy mix and some fresh parsley to the seitan, apples, and onions, and serve.
- Snob Away!
I used Terrapin Farms Dijon Vinaigrette- http://www.terrapinridge.com/dressings/dijon-mustard-vinaigrette
Feel free to experiment with this dish! Try it with some rosemary next time!
Like this recipe? Want more like it?
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Disclaimer: I am not affiliated with Terrapin Ridge Farms, I am just an exploring vegan excited to share all my vegan-y discoveries with whomever may want to read!