Seitan ‘Duck’

Maria Loghin

Seitan Duck
Prep Time: 10M
Cooking Time: 20M
Serves: 2

There's more where this came from!


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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