Seitan Braised in Cider with Caramelised Apples

Whisk together the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl. In a separate jug, combine the cold vegetable stock, dark soy sauce, and tahini. Pour the wet ingredients into the dry and mix with a fork until a shaggy dough forms, then knead by hand for 2 minutes until firm and elastic. Shape into a rough oval log approximately 20 cm long. Slice crosswise into 8 equal medallions roughly 2.5 cm thick.

Rest the seitan medallions uncovered at room temperature for 15 minutes to allow the gluten to relax and the surface to dry slightly — this improves searing.

Heat the olive oil in a wide, heavy-based casserole or Dutch oven over medium-high heat. Working in two batches, sear the seitan medallions for 3–4 minutes per side until deep mahogany and well crusted. Transfer to a plate.

Reduce heat to medium and add the sliced onions to the same pan. Cook, stirring occasionally, for 12–15 minutes until soft, golden, and beginning to caramelise.

Add the minced garlic and tomato paste to the onions and cook, stirring constantly, for 2 minutes until the paste darkens slightly and smells fragrant.

Pour in 500 ml of the hard cider, scraping up all browned bits from the base of the pan with a wooden spoon.

Add the remaining 250 ml cider, the vegetable stock, thyme, rosemary, bay leaves, and apple cider vinegar. Nestle the seared seitan medallions into the liquid — they should be about two-thirds submerged. Bring to a gentle simmer.

Cover and braise over low heat for 40 minutes, turning the medallions halfway through, until the seitan is tender throughout and the braising liquid has reduced by roughly one-third.

Remove the seitan from the pan and set aside loosely covered. Discard the thyme, rosemary, and bay leaves. Increase heat to medium-high and reduce the braising liquid for 8–10 minutes, stirring occasionally, until it coats the back of a spoon.

While the sauce reduces, melt 2 tbsp of the vegan butter in a large non-stick skillet over medium-high heat. Add the apple wedges in a single layer, sprinkle with the caster sugar, and cook undisturbed for 3–4 minutes until the undersides are deep golden and caramelised.

Flip the apple wedges and cook for a further 2–3 minutes until just tender but still holding their shape. Remove from heat.

Stir the remaining 1 tbsp of vegan butter into the reduced sauce off the heat to give it body and gloss. Return the seitan medallions to the casserole and spoon the sauce over them to warm through for 2 minutes over low heat.

Plate the seitan medallions topped with caramelised apple wedges, spoon the glossy cider sauce generously around and over, and finish with fresh parsley.