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One Pan Honey Glazed Seitan Tenderloin (Kosher Alternative)

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Pareve

Honey-glazed seitan is a quick plant-based main. Thick slices of seitan are seared until golden, then simmered with sliced onion in a glaze of honey, soy sauce, cider vinegar, Dijon, garlic and thyme until sticky and glossy.

Getting It Right

Slice the seitan about an inch thick so it holds its shape, and pat it dry before searing in hot oil for crisp, golden edges. Build the glaze in the same pan with the broth, then return the seitan and spoon the glaze over it as it reduces. The glaze is done when it coats the back of a spoon; if it’s thin, simmer uncovered a few more minutes.

Kosher Notes

Seitan is pareve, so this dish can be served with any meal. Check that your seitan, soy sauce and Dijon carry a reliable hechsher. Seitan is made from wheat gluten, so it isn’t gluten-free.

Leftovers

Leftovers keep for 3 days; reheat gently with a splash of broth. Add red pepper flakes with the garlic for heat.

One Pan Honey Glazed Seitan Tenderloin (Kosher Alternative)
This honey glazed seitan delivers all the flavors of traditional tenderloin in a completely kosher one-pan meal that's ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 packages seitan 8 oz each, sliced into 1-inch thick pieces
  • 3 tablespoons olive oil divided
  • 1/3 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic minced
  • 1 teaspoon fresh thyme or 1/2 tsp dried
  • 1/2 cup vegetable broth
  • 1 large onion sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

What I use for this recipe

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Method
 

  1. Pat the seitan slices dry with paper towels and season both sides with salt and pepper.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add seitan slices and cook for 3-4 minutes per side until golden brown. Remove to a plate.
  3. Add remaining 1 tablespoon oil to the same pan. Add sliced onions and cook for 5 minutes until softened and lightly browned.
  4. Add minced garlic and thyme to the pan, cooking for 30 seconds until fragrant.
  5. In a small bowl, whisk together honey, soy sauce, apple cider vinegar, and Dijon mustard.
  6. Pour the honey mixture into the pan with onions, stirring to combine. Add vegetable broth and bring to a simmer.
  7. Return seitan to the pan, nestling pieces into the glaze. Simmer for 8-10 minutes, turning seitan once halfway through, until glaze thickens and coats the seitan.
  8. Remove from heat and let rest for 2 minutes before serving. Spoon extra glaze from pan over the seitan.

Notes

Store leftovers in refrigerator for up to 3 days. Reheat gently with a splash of broth to prevent drying out. For a spicier version, add 1/4 teaspoon red pepper flakes with the garlic. The glaze should coat the back of a spoon when done, if it's too thin, simmer uncovered for a few more minutes.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 680mg 30%
Dietary Fiber 2g 7%
Total Sugars 18g
Protein 25g 50%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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