Seitan à la Normandie

5.0 (1 reviews)

Seitan à la Normandie



  • 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.

Rated 5.0/5 based on 1 reviews

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