Seitan a la Normandie
Yield
4 servingsPrep
60 minCook
120 minReady
180 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
onions
sliced |
|
| 2 | tablespoons |
garlic
minced |
|
| 2 | tablespoons |
sesame oil
|
|
| 4 | pieces |
seitan (wheat-meat)
2 ounces each, fried and simmered |
* |
| 6 | tablespoons |
soy sauce, tamari
|
|
| 4 | tablespoons |
apple juice concentrate
|
* |
| 1 | cup |
water
|
|
| ½ | cup |
pecans
roasted, round |
|
| 3 | medium |
apples
peeled, cored, thinly sliced |
|
| 2 | tablespoons |
mirin (sweet seasoning)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
onions
sliced |
|
| 3E+1 | ml |
garlic
minced |
|
| 3E+1 | ml |
sesame oil
|
|
| 4 | pieces |
seitan (wheat-meat)
2 ounces each, fried and simmered |
* |
| 9E+1 | ml |
soy sauce, tamari
|
|
| 6E+1 | ml |
apple juice concentrate
|
* |
| 237 | ml |
water
|
|
| 118 | ml |
pecans
roasted, round |
|
| 3 | medium |
apples
peeled, cored, thinly sliced |
|
| 3E+1 | ml |
mirin (sweet seasoning)
|
*
|
Directions
NOTE: This recipe needs uncooked seitan.
Cut the seitan into four thin pieces (1/8 to ¼ inch thick), each about 2 ounces.
The thinner the better.
Fry the seitan in hot oil until lightly browned and then simmer it in a little water for about 30 minutes before using.
If you don't simmer it first, you may need to add more liquid to the recipe.
Sauté the onions and garlic in the oil until the onions are soft and translucent but not fully cooked.
Place the seitan in an ovenproof baking dish and cover it with tamari, apple juice concentrate, and water.
Cover with the sautéed onion mixture and sprinkle the ground pecans over it, if you wish.
Fan the apples over the onions and pour the mirin on top.
Cover the dish with a tight-fitting lid or aluminum foil, and bake at 300℉ (150℃) for 2 hours.
Serve hot.
