Seitan Braised in Orange Sauce

Combine vital wheat gluten flour, nutritional yeast, smoked paprika, dried thyme, white pepper, and sea salt in a large bowl and whisk together. In a separate jug, whisk together the cold vegetable stock, soy sauce, tomato paste, and olive oil. Pour the wet ingredients into the dry and stir until a shaggy dough forms, then knead for 3 minutes until smooth and elastic. Divide into 4 equal portions and shape each into an oval cutlet roughly 2 cm thick.

Wrap each seitan cutlet loosely in foil and steam over boiling water for 30 minutes.

Remove from foil and allow to cool completely on a wire rack — at least 20 minutes — before searing. This resting step is essential for a firm, sliceable texture.

Slice the cooled seitan cutlets in half horizontally to create 8 thinner pieces. Pat thoroughly dry with kitchen paper. Heat a wide, heavy-bottomed braising pan or Dutch oven over high heat, add a generous film of olive oil, and sear the seitan in batches for 3 minutes per side until deeply mahogany-brown. Remove and set aside.

Reduce heat to medium. Add shallots cut-side down to the same pan and cook undisturbed for 5 minutes until deeply caramelised. Add the garlic, carrot, and celery and cook, stirring occasionally, for 4 minutes until softened.

Pour in the dry vermouth and scrape up all browned bits from the base of the pan. Cook for 3 minutes until the vermouth is reduced by half.

Add the fresh orange juice, braising stock, marmalade, Dijon mustard, thyme sprigs, bay leaves, and orange zest strips. Stir to combine and bring to a gentle simmer over medium heat.

Return the seared seitan to the pan, nestling the pieces into the braising liquid so they are approximately three-quarters submerged. Cover with a lid slightly ajar and braise over low heat for 35 minutes, turning the seitan once halfway through, until the sauce has reduced and the seitan has absorbed the braising liquid.

Remove the seitan pieces and set aside, loosely covered. Discard the thyme sprigs, bay leaves, and orange zest strips. Increase heat to medium-high and cook the sauce for 5 minutes until it is glossy and coats the back of a spoon.

Remove the pan from the heat. Add the cold cubed butter a few pieces at a time, swirling the pan continuously to emulsify the sauce until smooth and glossy. Do not return to the heat once the butter is added.

Return the seitan to the pan and spoon the sauce generously over each piece. Scatter with fresh parsley and finish with flaky sea salt and cracked black pepper before serving.