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One Pan Honey Glazed Seitan Tenderloin (Kosher Alternative) - Jewish recipe
I've been experimenting with seitan for years, and this honey glazed version has become one of my go-to weeknight dinners. When I first tried making a kosher version of glazed tenderloin, I wasn't sure seitan would capture that tender, meaty texture I was after. But with the right preparation and a proper sear, it absolutely delivers. Seitan gets a bad rap sometimes, but when you treat it right, it's incredibly satisfying. The key is not to overthink it. I slice the seitan thick, about an inch, so it holds its shape during cooking. Then comes the glaze, which is where this dish really shines. The honey caramelizes beautifully in the pan, creating these gorgeous golden edges that look just like the original. What makes this recipe work so well is the one-pan approach. Everything happens in sequence in the same skillet. You get a nice fond from searing the seitan, then that becomes the base for your glaze. I add a splash of vegetable broth to help everything come together, and the whole thing takes maybe 25 minutes from start to finish. This pairs wonderfully with roasted root vegetables or a simple rice pilaf. I've served it for Shabbat dinner plenty of times, and it always gets compliments. The leftovers are great too, you can slice them cold for sandwiches or reheat gently with a little extra broth.
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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

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.