Seitan à la NormandiePrint
- 4 2-oz. pieces uncooked seitan (store-bought or homemade), thinly sliced
- 2 Tbsp. sunflower oil or other oil of your choice, plus more for frying
- 4 cups sliced onions
- 2 Tbsp. minced garlic
- 6 Tbsp. tamari
- 4 Tbsp. apple juice concentrate
- 1 cup water, plus more for frying
- 3 medium apples, peeled, cored, and thinly sliced
- 2 Tbsp. calvados or other apple brandy of your choice (or an additional 1 Tbsp. apple juice concentrate)
- 1/2 cup roasted pecans, ground (optional) (the dish is more delicate without it)
- Preheat the oven to 300°F.
- Fry the seitan in hot oil in a frying pan until lightly browned, then simmer in a little water for about 30 minutes before using. (Note: If you don’t simmer the seitan first, you may need to add more liquid to the recipe.) Set aside.
- In a separate smaller skillet, sauté the onions and garlic in the 2 tablespoonfuls of oil until the onions are soft and translucent but not fully cooked.
- Place the seitan in an ovenproof 2-quart baking dish and cover with the tamari, apple juice concentrate, and 1 cup of water. Top with the sautéed onion mixture.
- Fan the apples over the onions and pour the calvados on top. Sprinkle with the ground pecans, if desired. Cover the dish with a tight-fitting lid or aluminum foil and bake for 1 hour. Serve hot.
Makes 4 servings
This recipe was adapted with permission from The Classical Vegetarian Cookbook by Ron Pickarski.