What gives this Seitan 'a la Taronja' its distinctive orange flavor?

The unique orange flavor comes from a combination of fresh orange juice, sweet orange marmalade, and sliced oranges added towards the end of cooking.

Can I use fresh red cabbage instead of pickled for this recipe?

This recipe specifically calls for pickled red cabbage to provide a tangy counterpoint to the sweet orange elements, so fresh cabbage would significantly alter the intended flavor profile.

How thin should I slice the seitan for this dish?

The recipe instructs to cut the seitan into thin slices, which allows it to fry quickly and absorb the sauce flavors effectively.

What is recommended to serve with Seitan 'a la Taronja'?

The recipe suggests serving this flavorful seitan dish with basmati rice to complement its rich sauce.

How should I store leftover Seitan 'a la Taronja'?

Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.

11 years ago

Seitan ‘a la Taronja’
[Vegan]

ML By: Maria Loghin

Author Bio

Tasty, elaborate, elegant, and surprising vegan food. I’m Maria, a vegan foodie who loves to... Read More

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Plated Seitan 'a la Taronja' with thin slices of seitan coated in an orange-hued sauce, garnished with bright orange slices and served alongside fluffy basmati rice.

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Discover more recipes with these ingredients

Seitan 'a la Taronja' [Vegan]

2-4

Dairy Free

Back in my meat eating days, my mother would often cook duck on Sundays. So naturally, after going vegan, I wanted to try and recreate her dish without using any animal products. This recipe is the end result of my little “experiment”. I hope you enjoy it.

Ingredients You Need for Seitan ‘a la Taronja’ [Vegan]

1/2 pound seitan
2 tbsp olive oil
juice of 1 orange
4 ounces pickled red cabbage
2 tbsp orange marmalade
2 tbsp cumin seeds
1 tbsp capers
1 orange, sliced
3/4 cup vegetable broth
pinch of salt and pepper

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How to Prepare Seitan ‘a la Taronja’ [Vegan]

Cut the seitan into thin slices and fry in a pan with some olive oil.
Add the cabbage and season with salt and pepper. Mix in the cumin seeds, orange juice, marmalade and capers. Stir and cover.
Add the broth and leave to simmer for approx. 10 mins or until the cabbage has absorbed most of the liquid.
Add the orange slices and cook for a further 2-3 mins.
Serve with basmati rice.