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One Pan Honey Mustard Seitan Chops (Kosher Plant-Based) - Jewish-American recipe
I've been making seitan for years, but it wasn't until I started treating it more like traditional protein that I really fell in love with it. These honey mustard seitan chops are exactly what I mean. You get all the satisfaction of a hearty dinner without any of the fuss. The trick with seitan is getting that perfect chewy texture that actually feels substantial when you bite into it. I learned this from watching my grandmother make her famous fake chicken cutlets back in the day. She'd always say the secret was in the kneading and the simmering time. You can't rush either step. When you work the dough properly, those gluten strands develop into something that really holds its own on the plate. What makes this one-pan version so practical is how everything comes together at once. The seitan chops get a nice sear first, which gives them this golden crust that soaks up all that honey mustard goodness. Then the vegetables go right into the same pan with the sauce. By the time everything's done cooking, you've got this complete meal that tastes like it took way more effort than it actually did. I serve these chops alongside roasted potatoes or some good crusty bread to soak up that sauce. The honey mustard base works beautifully with fall vegetables like Brussels sprouts or carrots, but honestly, green beans or broccoli work just as well. It's the kind of dinner that feels special enough for company but easy enough for a Tuesday night.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Jewish-American, Plant-Based
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Seitan Chops
  • 1 cup vital wheat gluten
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 cup vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
For the Honey Mustard Sauce and Vegetables
  • 2 tablespoons olive oil divided
  • 1 large onion sliced
  • 2 medium carrots cut into 2-inch pieces
  • 8 oz Brussels sprouts halved
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 1/2 cup vegetable broth
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

Make the Seitan
  1. In a large bowl, whisk together vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. In a separate bowl, combine vegetable broth, soy sauce, and olive oil. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
  3. Turn the dough onto a clean surface and knead for 3-4 minutes until elastic and smooth. The dough should be firm but not dry.
  4. Shape the seitan into 4 oval chops, each about 1/2 inch thick. Set aside while you prepare the vegetables.
Cook the Dish
  1. Heat 1 tablespoon olive oil in a large oven-safe skillet or cast iron pan over medium-high heat.
  2. Add the seitan chops and cook for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
  3. In the same pan, add the remaining 1 tablespoon olive oil. Add the onion and cook for 2-3 minutes until starting to soften.
  4. Add carrots and Brussels sprouts to the pan. Cook for 4-5 minutes, stirring occasionally, until vegetables start to caramelize.
  5. In a small bowl, whisk together honey, both mustards, vegetable broth, apple cider vinegar, minced garlic, salt, and pepper.
  6. Pour the honey mustard sauce over the vegetables and bring to a simmer. Return the seitan chops to the pan, nestling them among the vegetables.
  7. Cover and simmer for 8-10 minutes until the vegetables are tender and the seitan has absorbed some of the sauce.
  8. Remove from heat and let rest for 2-3 minutes. Garnish with fresh parsley before serving.

Notes

The seitan can be made up to 2 days ahead and stored in the refrigerator. You can substitute other root vegetables like parsnips or turnips for the carrots. If you prefer a less sweet sauce, reduce the honey to 3 tablespoons. Leftovers keep well for 3-4 days in the refrigerator.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 18g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.