Cider-Marinated Seitan with Caramelized Shallots
This recipe is one of my favorite weekend dinner recipes so far. On the weekends, I usually try to make more complicated dishes since I have the time. Last weekend, I made Bittersweet Blog’s Cider-Marinated Tofu Turkeys, except I chose to use seitan instead. When using seitan, marinating isn’t such a good idea, so I usually just saute the steaks in whatever marinade the recipe requires. I served these with Roasted Potatoes with Garlic Cumin Aioli. Here’s how I made them.
- 1 batch Easy Baked Seitan (click here for recipe – use poultry seasoning, sage and thyme for the spices)
- 2 cups apple cider
- 2 tablespoons apple cider vinegar
- 1 tablespoon molasses
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried tarragon
- 2 cloves garlic, minced
- 1 teaspoon salt
- A dash of black pepper
- Olive oil for cooking
- 4 shallots, thinly sliced
- Additional salt and pepper to taste
- Make 1 batch Easy Baked Seitan (click here for recipe – use poultry seasoning, sage and thyme for the spices).
- In a bowl, combine the apple cider, apple cider vinegar, soy sauce, molasses, dried thyme, parsley, sage, tarragon, minced garlic, salt and pepper.
- Saute the seitan steaks in olive oil and pour the marinade over them. Cook on medium, flipping the steaks periodically, until the marinade thickens and most of the moisture is absorbed.
- Meanwhile, in a separate pan, saute the thinly sliced shallots in olive oil and season them with salt and pepper. Cook until soft and lightly browned around the edges.
- Serve the cider-marinated seitan steaks with a spoonful of caramelized shallots on top.