Seitan with Dried Plums Olives Capers Recipe

Seitan With Dried Plums Olives Capers Recipe

Ingredients

Makes 4 servings

• 3 tablespoons olive oil
• 1 pound seitan cut into 1/4-inch slices
• yellow cornmeal, for dredging
• salt and freshly ground black pepper
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup vegetable broth
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
• 1/4 teaspoon crushed red pepper
• ¾ cup pitted dried plums (prunes)
• 1/2 cup pitted green olives
• 1/3 cup dried apricots, halved
• 1/4 cup capers
• 2 tablespoons chopped fresh parsley

Method

1. Preheat the oven to 250°F
2. In a large skillet, heat 2 tablespoons of the oil over medium heat
3. Dredge the seitan slices in cornmeal and add to the skillet, in batches if necessary
4. Season with salt and black pepper to taste and cook until browned on both sides, 3 to 4 minutes per side
5. Transfer the cooked seitan to a heatproof platter and keep warm in the oven
6. In the same skillet, heat the remaining 1 tablespoon oil over medium heat
7. Add the garlic and cook until fragrant, about 30 seconds
8. Stir in the white wine, broth, vinegar, sugar, oregano and crushed red pepper
9. Bring to a boil, stirring to dissolve the sugar
10. Reduce heat to low and simmer until the liquid reduces slightly
11. Stir in the dried plums, olives, apricots and capers and cook until heated through, about 5 minutes
12. Spoon the sauce over the browned seitan and sprinkle with the parsley
13. Serve immediately

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