Tea-Braised Seitan with Carrot Silk, Maple Shallots and Green Peppercorn Jus

01

Ingredients

• 600 g plain vegan seitan, cut into 8 thick medallions
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper
• 700 g carrots, peeled and sliced into 1 cm rounds
• 360 ml low-sodium vegetable stock, divided
• 80 ml unsweetened oat cream
• 1 teaspoon white miso
• 12 small pearl shallots, peeled with root ends intact
• 2 teaspoons pure maple syrup, divided
• 500 ml boiling water
• 3 unflavoured black tea bags, certified vegan
• 2 tablespoons reduced-sodium tamari
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard, certified vegan
• 1 tablespoon green peppercorns in brine, drained and lightly crushed
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 2 tablespoons flat-leaf parsley leaves, plus small tips to garnish

02

Prepare the dish

1. Pat the seitan dry. Season it with 1/4 teaspoon salt and the black pepper, then leave it at room temperature while you prepare the vegetables.
2. Place the carrots in a saucepan with 240 ml vegetable stock and 1/4 teaspoon salt. Cover, bring to a gentle simmer and cook for 18–22 minutes, until completely tender. Drain, reserving any liquid, then blend the carrots with the oat cream, white miso and 1 tablespoon olive oil until perfectly smooth. Add a spoonful of reserved liquid only if needed. Pass through a fine sieve, cover and keep warm.
3. Heat 1 tablespoon olive oil in a wide sauté pan over medium heat. Add the pearl shallots and cook for 5 minutes, turning until lightly golden. Add 120 ml vegetable stock, 1 teaspoon maple syrup and 1/4 teaspoon salt. Cover and simmer for 12–15 minutes, then uncover and roll the shallots in the reducing glaze until glossy and tender. Transfer to a warm plate.
4. Steep the black tea bags in the 500 ml boiling water for 5 minutes, then remove them without squeezing. Whisk in the tamari, balsamic vinegar, Dijon mustard and remaining 1 teaspoon maple syrup.
5. Wipe the sauté pan, add the remaining 1 tablespoon olive oil and heat over medium-high. Sear the seitan medallions for 2–3 minutes per side until deeply golden. Pour in the tea mixture, lower the heat and simmer uncovered for 12 minutes, turning the seitan once so it absorbs the braising liquid. Transfer the medallions to a warm plate.
6. Add the green peppercorns to the pan and boil the braising liquid for 6–8 minutes, until reduced to about 180 ml. Whisk in the cornstarch slurry and simmer for 1 minute, until the jus lightly coats a spoon. Taste and adjust with the remaining salt only if needed.
7. Return the seitan and glazed shallots to the pan for 1 minute over low heat, spooning over the jus. Keep the carrot silk warm and stir it just before plating.