Ingredients
Method
- Pat the seitan slices dry with paper towels and season both sides with salt and pepper.
- 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.
- Add remaining 1 tablespoon oil to the same pan. Add sliced onions and cook for 5 minutes until softened and lightly browned.
- Add minced garlic and thyme to the pan, cooking for 30 seconds until fragrant.
- In a small bowl, whisk together honey, soy sauce, apple cider vinegar, and Dijon mustard.
- Pour the honey mixture into the pan with onions, stirring to combine. Add vegetable broth and bring to a simmer.
- 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.
- 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.