Seitan with Cherry Sauce

Slice the seitan into 1 cm cutlets and pat completely dry with paper towels. Finely dice the shallot, mince the garlic, pit the cherries if fresh, and measure out all liquids. Mix the cornstarch with 1 tbsp cold water in a small bowl and set aside.

Season the seitan cutlets generously on both sides with salt and black pepper.

Heat the olive oil in a wide, heavy-bottomed skillet over medium-high heat until shimmering. Sear the seitan cutlets in a single layer for 3–4 minutes without moving them, until a deep mahogany crust forms on the underside.

Flip the cutlets and sear the second side for 2–3 minutes until equally browned. Transfer to a plate and set aside.

Reduce the heat to medium and add the vegan butter to the same pan. Add the shallot and cook for 3–4 minutes, stirring frequently, until softened and translucent.

Add the garlic and tomato paste and cook for 1–2 minutes, stirring constantly, until the paste darkens slightly and smells nutty.

Pour in the kirsch and deglaze the pan, scraping up all browned bits from the base, and let it reduce for 1 minute until almost evaporated.

Pour in the red wine and cook for 4–5 minutes over medium heat, stirring occasionally, until reduced by half.

Add the vegetable stock, cherries, balsamic vinegar, coconut sugar, thyme sprigs, and rosemary sprig. Stir to combine and bring to a gentle simmer.

Simmer the sauce uncovered for 8–10 minutes until the cherries have softened and the liquid has reduced by about a third.

Remove the thyme and rosemary sprigs. Stir the cornstarch slurry, pour it into the sauce while stirring, and cook for 1–2 minutes until the sauce is glossy and lightly thickened.

Return the seitan cutlets to the pan, nestle them into the sauce, and warm through for 2–3 minutes over low heat until heated through. Taste and adjust seasoning.

Serve immediately, spooning the cherry sauce generously over the cutlets and finishing with chopped flat-leaf parsley.