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How to Make Braised Seitan With Onions and Herbs

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make braised seitan with onions and herbs

How to Make Braised Seitan With Onions and Herbs

I was first introduced to this dish at Angelica Kitchen in NYC when I was in college. It has been one of my favorite vegetarian comfort foods ever since.

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Step 1 of 19
Preheat the oven to 350 degrees.

Preheat the oven to 350 degrees.

Step 2 of 19
Chop the onions into 1/4 inch crescents.

Chop the onions into 1/4 inch crescents.

Step 3 of 19
Gather some fresh herbs. You can use any combination and ratio, depending on your preference.

Gather some fresh herbs. You can use any combination and ratio, depending on your preference.

Step 4 of 19
Finely chop the herbs.

Finely chop the herbs.

Step 5 of 19
Mince or run garlic through a press.

Mince or run garlic through a press.

Step 6 of 19
Add olive oil to a warm sauté pan.

Add olive oil to a warm sauté pan.

Step 7 of 19
Add the onions, herbs and garlic to the sauté pan.

Add the onions, herbs and garlic to the sauté pan.

Step 8 of 19
Mix well to combine. Cook over high heat until the onions begin to sizzle.

Mix well to combine. Cook over high heat until the onions begin to sizzle.

Step 9 of 19
Reduce the heat to low, and add the mirin.

Reduce the heat to low, and add the mirin.

Step 10 of 19
Cover and simmer until the onions are very soft. This should take about 20 minutes. Stir periodically to prevent the onions from sticking to the pan.

Cover and simmer until the onions are very soft. This should take about 20 minutes. Stir periodically to prevent the onions from sticking to the pan.

Step 11 of 19
While the onions are cooking, slice the seitan into 1/2 inch thick pieces.

While the onions are cooking, slice the seitan into 1/2 inch thick pieces.

Step 12 of 19
This is what the onions will look like when done.

This is what the onions will look like when done.

Step 13 of 19
Spread half of the onions on the bottom of a baking dish.

Spread half of the onions on the bottom of a baking dish.

Step 14 of 19
Top the onions with the slice of seitan.

Top the onions with the slice of seitan.

Step 15 of 19
Distribute the remaining onions over the seitan.

Distribute the remaining onions over the seitan.

Step 16 of 19
Pour enough water or vegetable stock to cover the onions.

Pour enough water or vegetable stock to cover the onions.

Step 17 of 19
Place in the oven, uncovered, until onions have browned on top and the liquid has been absorbed. This will take about an hour.

Place in the oven, uncovered, until onions have browned on top and the liquid has been absorbed. This will take about an hour.

Step 18 of 19
Serve while warm. Here, I am having it with a spinach salad and some sweet potato fries. I like to make this dish for dinner, and then use the leftovers for lunch sandwiches the next day.

Serve while warm. Here, I am having it with a spinach salad and some sweet potato fries. I like to make this dish for dinner, and then use the leftovers for lunch sandwiches the next day.

Step 19 of 19
Recipe adapted from The Angelica Home Kitchen cookbook.

Recipe adapted from The Angelica Home Kitchen cookbook.

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11 Comments
Supplies
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2 Pounds Seitan

2 Pounds Onions, cut into 1/4 inch crescents

1 Tablespoon Garlic, minced

4 Tablespoons Fresh herbs, minced, such as rosemary, sage, thyme

¼ Teaspoons Sea salt

1 ¼ Tablespoons Black pepper, freshly ground

¼ Cups Olive oil

3 Tablespoons Mirin or dry sherry

Water or vegetable stock

Sauté pan

Baking dish

Daniel R Mitchell

I may try it at the weekend. I'll let you know how it turns out...well, at least let any other carnivores who are interested know!

Daniel R Mitchell last year

Sara Paul Raffel

@Darcy don't regret leaving a comment :) You brought up an interesting point. I know so little about preparing meat (I have been a vegetarian since I was 12, except for a couple of meat eating years in my early twenties) that I could not give cooking instruction/suggestion even if I wanted to!

(author) last year

Sara Paul Raffel

@Daniel I really don't know much about preparing meat, so don't know if this recipe would work.

(author) last year

Daniel R Mitchell

That is ok. I don't wish to debate the morality of eating meat, I just like the sound of this recipe, however seiten is not readily available here where I live.

Daniel R Mitchell last year

Darcy Bastin

I guess I just felt like it was odd. I certainly cannot speak for the author and I already regret leaving a comment on her guide. However, as a vegetarian, the choice to eat an animal is more to me than just a casual dietary decision. My comment was not meant to offend you.

Darcy Bastin last year

Daniel R Mitchell

Why not? I can respect a vegetarians choice to not eat meat. I can also respect a vegetarians choice to substitute meat with other products such as tofu in dishes that are generally meat in the first place (burgers etc) then why should I not ask for such a suggestion?

Daniel R Mitchell last year

Darcy Bastin

I'm not quite sure you are going to get a vegetarian to recommend eating a cow...

Darcy Bastin last year

Daniel R Mitchell

Could the seiten be substituted with meat for non vegetarians? If so, I am guessing that beef would be a good choice?

Daniel R Mitchell last year

Sara Paul Raffel

@johnnie seitan is concentrated wheat protein. It has a chewy texture, and can be use in lots of different types of recipes. It has almost four times as much protein as tofu, making it an excellent choice for vegetarians.

(author) last year

Johnnie Pereida

What is seitan?

Johnnie Pereida last year

Brandon Miller

Yum. Love Angelica's. Can't wait to try this out

Brandon Miller last year

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Ihsan Qibar

Thank you, now that I know, I will be making this ASAP!

Ihsan Qibar last year

Sara Paul Raffel

Mirin is a rice cooking wine, used often in Japanese cuisine. It has a mildly sweet flavor, and is often used to balance out salty components of a dish (such as soy sauce). In this recipe you can also use dry sherry.

(author) last year

Ihsan Qibar

What is this mirin? Never seen it before.

Ihsan Qibar last year

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