Seitan with Plums and Almonds

Ingredients

• 550 g Seitan (First cut into slices, then into rectangles)
• Flour (As needed, for coating the seitan)
• 50 g Blanched almonds (To toast without burning)
• Rosemary (In sprigs or according to availability)
• Sage (In leaves or according to availability)
• Bay leaves (According to availability)
• Extra-virgin olive oil (As needed to heat the pan and brown the seitan)
• 5 Plums
• Cinnamon (A pinch)
• Nutmeg (A pinch)
• 4 tbsp Soy sauce
• 400 ml Vegetable broth
• Salt (As needed; adjust at the end together with the pepper)
• Pepper (As needed; also add some during cooking)

Steps

1. 1

   Heat the extra-virgin olive oil in a pot and add the rosemary, sage, and bay leaves to infuse it with their aroma.

2. 2

   Add the blanched almonds and toast them carefully, making sure they do not burn. Once toasted, transfer them to a plate and set aside.

3. 3

   Cut the seitan into slices, then cut the slices into rectangles. Coat the pieces with as much flour as needed.

4. 4

   Brown the seitan in the herb-infused oil.

5. 5

   Add the plums, cinnamon, nutmeg, soy sauce, and pepper.

6. 6

   Allow the seitan and plums to absorb the flavors for 2–3 minutes.

7. 7

   Cover with the vegetable broth and continue cooking until the seitan and plums are well infused with flavor.

8. 8

   Adjust the salt and pepper just before serving, then finish with the reserved toasted almonds.

Notes

The quantities of flour, oil, herbs, salt, and pepper are listed in the source as needed or without precise measurements. The source does not specify a temperature, a cooking time after adding the broth, or whether the plums should be cut; these details are therefore left to the cook’s judgment.

Nutrition per serving

• main course
• vegetarian
• vegan
• dairy-free
• autumnal
• one-pan
• rich in umami