Seitan “a la Taronja”

Maria Loghin

Seitan “a la Taronja”

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.

Prep time: 10 minutes

Cook time: 20 minutes

Serves 2


  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. 200ml veg broth
  11. Pinch pepper


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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