Mustard-Braised Seitan with Vegetables

Pat the seitan medallions completely dry with kitchen paper. Dice the onion, slice the garlic, cut the carrots and celery, halve the turnips, and quarter the mushrooms. Measure out the wine, stock, both mustards, tomato paste, and flour before beginning to cook.

Heat the olive oil in a wide, heavy-bottomed braising pan or Dutch oven over high heat until shimmering and just beginning to smoke. Add the seitan medallions in a single layer — do not crowd the pan — and sear without moving for 3–4 minutes until a deep mahogany crust forms.

Flip the seitan and sear the second side for 2–3 minutes until equally browned, then transfer to a plate and set aside.

Reduce the heat to medium. Add the butter to the same pan and, once foaming, add the onion, carrot, celery, and turnips with a pinch of salt. Cook, stirring occasionally, for 8–10 minutes until the onion is soft and lightly golden and the vegetables have taken on some colour.

Add the garlic and mushrooms and cook, stirring frequently, for 4–5 minutes until the mushrooms have released their liquid and it has evaporated.

Push the vegetables to the edges of the pan and add the tomato paste to the centre. Cook the paste, stirring it against the hot base, for 1–2 minutes until it deepens to a brick-red colour.

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute, stirring constantly, until the raw flour smell disappears.

Pour in the white wine and scrape up every bit of fond from the base of the pan. Let the wine bubble vigorously for 3–4 minutes until reduced by half.

Add the vegetable stock, both mustards, thyme, rosemary, and bay leaves. Stir to combine and bring the liquid to a gentle simmer.

Nestle the seared seitan back into the pan, submerging the pieces partially in the braising liquid. Reduce the heat to low, cover with a tight-fitting lid, and braise for 45 minutes, turning the seitan once halfway through, until the sauce has thickened and the vegetables are completely tender.

Remove the thyme, rosemary, and bay leaves. Taste the sauce and adjust seasoning with salt and pepper. Scatter over the flat-leaf parsley and serve directly from the pan with crusty bread, soft polenta, or buttered egg noodles.