Vegan Seitan Braised in Cider

Whisk together the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, salt, and dried thyme in a large bowl. In a separate jug, combine the cold vegetable stock, soy sauce, tomato paste, and Dijon mustard. Pour the wet ingredients into the dry and mix briefly, then knead for 3 minutes until a firm, springy dough forms. Divide into 4 equal portions and shape each into a rough oval roast about 3 cm thick.

Wrap each seitan piece loosely in foil and steam over a pot of boiling water for 35 minutes. Remove from the foil and allow to cool enough to handle.

Heat 2 tbsp olive oil in a wide, heavy-based casserole or Dutch oven over high heat. Sear the steamed seitan portions for 3–4 minutes per side until a deep, mahogany crust forms on each surface — do not move them early; wait for clean release. Remove and set aside.

Reduce heat to medium and add the remaining 1 tbsp olive oil to the same pot. Add the halved shallots cut-side down and cook undisturbed for 5 minutes until golden and caramelised on the cut face.

Add the sliced garlic, carrots, and celery, and cook for 3 minutes, stirring, until the garlic is fragrant and just beginning to colour.

Pour in the dry hard cider and increase heat to high. Let the cider bubble vigorously for 4 minutes, scraping up any caramelised bits from the base of the pot.

Stir in the braising stock, wholegrain mustard, maple syrup, soy sauce, fresh thyme sprigs, and bay leaves. Nestle the seared seitan portions back into the pot; the liquid should come roughly halfway up their sides.

Reduce heat to low, cover with a lid, and braise for 30 minutes, turning the seitan pieces once at the halfway point, until the braising liquid is fragrant and the vegetables are completely tender.

Transfer the seitan to a plate and remove the thyme sprigs and bay leaves. Increase heat to medium-high and bring the braising liquid to a brisk simmer. Mix the cornstarch and cold water in a small bowl until smooth, then whisk into the simmering liquid. Cook for 3–4 minutes until the sauce is glossy and lightly coats the back of a spoon.

Return the seitan to the pot, spoon the sauce over each piece, and warm through for 2 minutes over low heat. Season generously with black pepper, scatter with flat-leaf parsley, and serve directly from the casserole with crusty bread, creamy mashed potatoes, or steamed green beans.