Glazed seitan with smoky onions

Glazed seitan with smoky onions

April 15-16, 2018

After a gloriously sunny autumn, Melbourne finally turned on some cold weather on the weekend and gave us a good excuse to cook up some wintery comfort food. We dug out Street Vegan and tweaked one of their sandwich recipes into something we could serve with veggie box salad. There are a heap of interesting takes on tempeh and seitan in the book, but it was this bourban-glazed seitan that caught my eye.

It's a fairly involved recipe - you've got to make seitan first (we used our new favourite recipe), marinate it and then slow-cook the onions and fry up the seitan. I was a bit over it by the end, but it was just about worth the effort - the glazed seitan in particular is outstanding, with a sweet and smoky richness that's pretty hard to top. The onions were good, but maybe not good enough to justify the effort involved - a long, low fry-up with a splash of liquid smoke would probably work almost as well. 

The original recipe has a complicated aioli as well, but we just stirred some lime juice and chipotle pepper into some mayo and dressed our salad in it.

Glazed seitan with smoky onions

(slightly adapted from a recipe in Adam Sobel's Street Vegan)

glazed seitan


  • 6 tablespoons olive oil
  • 1 small brown onion, sliced finely
  • 1/2 teaspoon chilli flakes
  • 1/3 cup raisins
  • 2 tablespoons lemon thyme leaves
  • 1/2 cup brown sugar
  • 200ml bourbon
  • 1/4 cup white miso
  • 3 tablespoons molasses
  • 1/4 cup rice vinegar
  • 1/3 cup Lapsang souchong tea leaves
  • 1/4 cup olive oil
  • 1/4 cup tamari
  • 1 tablespoon dried oregano
  • 2 tablespoons smoked paprika
  • 3 tablespoons Dijon mustard
  • 4 onions, halved
Read the whole recipe on where's the beef? Vegetarians in Melbourne