Seitan is a protein made from gluten. When cooked, its texture is chewy and somewhat similar to meat, hence its nickname, “wheat meat.” There’s something elegant and comforting about this harvest combination scented with warming, earthy herbs. Courtesy of Food Editor Vidya Rao, this stewy dish makes its own gravy, perfect for serving with sweet potatoes, mashed potatoes or alongside any grain.

Seitan with Apples, Quince and Onion

(From Celebrate Vegan)


• 2 T olive oil
• 1 medium onion, sliced
• 2 cups of seitan chunks (Store bought, use your own recipe, or use my recipe from my first cookbook, The Urban Vegan)
• Salt and pepper, to taste
• 2 small quinces, peeled and chopped (1/2-inch dice)
• 1 small apple, peeled and chopped (1/2-inch dice)
• 1 cup vegetable broth
• ½ tsp cumin
• ¼ tsp cinnamon
• 1 tsp ground sage
• 1 T cornstarch
• 1 T brandy (optional)


1. Heat oil over medium in a large casserole. Add onions. Saaute until soft, about 5 mins.
2. Add seitan. Saute, stirring constantly, about 10 minutes. Seitan should begin to brown a bit. Season with salt and pepper.
3. Add quince, apple, veggie broth, spices and sage. Bring to a boil, then add brandy. Cook for a minute or two to allow alcohol to steam off. Turn heat to low.
4. With a ladle, transfer about ¼ cup of broth to a separate bowl. Whisk in the cornstarch to make a slurry, then stir it into the seitan mixture.
5. Cover and simmer for 20 minutes. Remove cover and cook for another 10 minutes. Adjust seasonings. Remove from heat and let sit for about 10 minutes before serving