Maria Loghin
200g seitan
2 tbsp olive oil
Juice from 1 orange
120g pickled red cabbage
1 tsp salt & sea algae mix
2 tbsp orange marmalade
2 tsp cumin seeds
1 tbsp capers
1 orange sliced
200ml veg broth
Pinch pepper
This vegan twist on a classic Spanish duck recipe is too good to miss.
1. Cut the seitan into 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.
5. Serve with basmati rice.
Check out our guide for more tips for cooking with seitan.
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