Seitan “a la Taronja”

Maria Loghin

Seitan “a la Taronja”
Prep Time: 10M
Cooking Time: 20M
Serves: 2

There's more where this came from!


  1. 200g seitan
  2. 2tbsp olive oil
  3. Juice from 1 orange
  4. 120g pickled red cabbage
  5. 1 tsp. salt & sea algae mix
  6. 2 tbsp. orange marmalade
  7. 2 tsp. cumin seeds
  8. 1 tbsp. capers
  9. 1 orange sliced
  10. 200 ml veg broth
  11. Pinch pepper

Back in my meat eating days, my mother would often cook duck on Sundays. So naturally, after becoming a vegan, I had to find a way to recreate the famous duck dish, and this recipe is the end result of my little “experiment”. I hope you enjoy it. 🙂


1. Cut the seitan in thin slices and brown in a pan with some olive oil.

2. Throw in the cabbage and season with salt and pepper. Add the cumin seeds, orange juice, marmalade and capers. Stir and cover.

3. Add the broth and leave to simmer for approx. 10 mins or until the cabbage has absorbed most of the liquid.

4. Add the orange slices and cook for a further 2-3 mins.

Serve with basmati rice.

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