Seitan Braised in Cider with Shallots

In a large bowl, whisk together the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, fine sea salt, and black pepper. In a jug, combine the cold vegetable stock and soy sauce. Pour the liquid into the dry ingredients and mix with a fork until a shaggy dough forms, then knead by hand for 3 minutes until smooth and elastic. Divide into 4 equal pieces and shape each into a thick oval escalope roughly 2 cm thick.

Bring a large pot of lightly salted water to a gentle simmer. Add the seitan pieces, cover, and poach at a bare simmer for 25 minutes until firm throughout — do not boil hard or the texture will become spongy. Remove and pat thoroughly dry with kitchen paper.

Preheat the oven to 160°C fan. Heat a generous glug of olive oil in a wide, oven-safe braising pan or Dutch oven over medium-high heat until shimmering. Sear the seitan pieces for 3–4 minutes per side until a deep mahogany crust forms, pressing gently to ensure full contact.

Reduce the heat to medium and add 1 tbsp olive oil and the shallots cut-side down. Cook undisturbed for 5–6 minutes until the cut faces are deeply golden and caramelised.

Add the sliced garlic, thyme, rosemary, and bay leaves. Stir and cook for 90 seconds until the garlic is fragrant.

Pour in the calvados. Tilt the pan slightly and ignite with a long match, or simply let the alcohol cook off for 1 minute, scraping any fond from the base of the pan.

Pour in the dry cider and the vegetable stock. Stir in the Dijon mustard. Bring to a gentle boil, then nestle the seared seitan pieces back in, submerging them partially in the liquid. The liquid should come roughly halfway up the seitan.

Cover with a tight-fitting lid and transfer to the oven. Braise at 160°C fan for 45 minutes, turning the seitan once at the halfway point, until the braising liquid has reduced by about a third and the seitan is deeply flavoured throughout.

Remove the seitan and shallots to a warm serving dish and discard the herb sprigs and bay leaves. Place the braising pan over medium-high heat and reduce the remaining liquid for 5–6 minutes until it reaches a glossy, lightly syrupy consistency.

Remove from heat, swirl in the unsalted butter and the apple cider vinegar, and taste for seasoning. Pour the sauce over the seitan and shallots, scatter with flaky sea salt and fresh parsley, and serve immediately.