Seitan Medallions with Prunes and Armagnac (No Butter)

Combine the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, salt and pepper in a large bowl. Whisk together the 240ml cold vegetable stock, soy sauce and 1 tablespoon walnut oil in a jug. Pour the wet ingredients into the dry and mix until a firm, cohesive dough forms. Knead for 3 minutes until smooth and elastic. Divide into 12 equal portions and shape each into a round medallion roughly 2cm thick.

Wrap the medallions loosely in foil, spacing them so they are not touching, and rest at room temperature for 15 minutes to allow the gluten to relax.

Bring the 1.2 litres of dark vegetable stock to a gentle simmer in a wide saucepan over medium heat. Add the thyme sprigs and bay leaf. Lower the medallions in batches and poach at a bare simmer — small bubbles only, never a rolling boil — for 25 minutes, turning once halfway. Remove with a slotted spoon and reserve 300ml of the poaching stock. Pat the medallions very dry with kitchen paper.

Place the prunes in a small bowl, pour over the Armagnac, and leave to macerate for 20 minutes.

Heat 2 tablespoons walnut oil in a large cast-iron skillet over high heat until the oil shimmers and just begins to haze. Sear the medallions in a single layer, pressing gently, for 3–4 minutes without moving until a deep mahogany crust forms on the first side. Do not crowd the pan; work in batches if needed.

Flip each medallion and sear the second side for 2–3 minutes until equally browned. Transfer to a warm plate, tent loosely with foil, and rest while you build the sauce.

Reduce the heat to medium and add the remaining 1 tablespoon walnut oil to the same skillet. Add the sliced shallots and a pinch of salt and cook, stirring frequently, for 8–10 minutes until soft, golden and jammy.

Add the minced garlic and tomato paste and stir constantly for 1 minute until the paste turns a shade darker and smells toasty.

Pour in the Armagnac together with the macerated prunes. Stand back — the alcohol will flame briefly if cooking over gas; let the flames subside naturally. Cook, stirring, for 2 minutes until the Armagnac is reduced by half.

Pour in the reserved 300ml poaching stock. Stir in the Dijon mustard, apple cider vinegar and caster sugar. Bring to a gentle simmer and cook for 8 minutes until the sauce has reduced and the prunes are plump and tender.

Stir the cornstarch slurry, then pour it into the simmering sauce in a thin stream, stirring constantly, and cook for 1–2 minutes until the sauce is glossy and lightly coats the back of a spoon.

Return the medallions to the pan, spoon the sauce generously over them, and warm through for 2 minutes before serving.