💚🤍❤️ Vai alla ricetta in italiano
Vegan orange “duck” is a flavorful and impressive plant-based main course, perfect for special occasions and holiday meals. It is easy to prepare, and beet juice gives the slices a delicate pink center, while fresh orange zest adds an elegant, fragrant finishing touch.
Hi! Would you like to surprise your guests with an original and elegant vegan main course? This vegan orange “duck” is a 100% plant-based take on a classic dish, made with homemade seitan and a delicious sweet-and-sour citrus sauce.
The star of this recipe is the homemade seitan. Starting with vital wheat gluten, you create a dough enriched with flour, garlic, onion, paprika, spices, soy sauce, and beet juice. The result is a savory, firm-textured roast that is browned with garlic and rosemary, then simmered in vegetable broth to keep it tender and flavorful.
But what really makes this dish special is the orange sauce. The seitan cooking liquid is combined with fresh orange juice, brown sugar, soy sauce, and cornstarch to create a glossy, rich sauce that beautifully balances bright citrus notes with savory, spicy flavors.
For the finishing touch, you can brush a little beet juice onto the center of the slices to create a pink effect. Organic orange zest adds extra fragrance, color, and freshness.
This recipe is perfect for Sunday lunch, an elegant dinner, or a fully plant-based holiday menu. Serve it with roasted potatoes, seasonal vegetables, or glazed vegetables for a delicious and well-rounded meal.
Making seitan from scratch takes a few more steps than using a store-bought product, but it allows you to customize the flavor and texture and create an original dish using simple ingredients.
If you love experimenting in the kitchen and serving creative plant-based alternatives, this vegan orange “duck” is definitely worth trying
Let’s make it together!
Ingredients
Vital wheat gluten: 120 g (4.2 oz)
All-purpose flour: 25 g (about 3 tbsp)
Garlic powder: 1 tbsp
Onion powder: 1 tbsp
Paprika: 1 tbsp
Meat-style seasoning blend: 1 tbsp
Beet juice: 1 tbsp, plus extra as needed
Soy sauce: 2 tbsp
Fresh rosemary and garlic: as needed
Vegetable broth: 200 g (about ¾ cup plus 1 tbsp)
Vegan butter: 1 small pat
Juice of 1 orange
Brown sugar: 1 tbsp
Cornstarch: 1 tsp
Organic orange zest: as needed
Water: about 135 g (135 ml, or about ½ cup plus 1 tbsp), for the dough
Extra-virgin olive oil: as needed
Salt: as needed
Tools
Saucepan or deep skillet with a lid
Mixing bowl
Fine-mesh strainer
High-powered blender or food processor
Instructions
Combine the vital wheat gluten and flour in a mixing bowl. Add approximately 135 g (135 ml) of water and knead until a cohesive dough forms.
Transfer the dough to a powerful blender or food processor suitable for dense doughs. Add the garlic powder, onion powder, paprika, seasoning blend, beet juice, and soy sauce. Blend briefly to distribute the seasonings, taking care not to overload the appliance.
Knead the mixture by hand and shape it into a compact roast-like form. You can choose the shape you prefer; you will slice it diagonally after cooking.
Heat a drizzle of extra-virgin olive oil in a skillet or saucepan. Add the garlic and rosemary and let them release their aroma.
Add the seitan and brown it on all sides until the surface is nicely golden.
Remove the garlic and rosemary if desired, then pour in the vegetable broth.
Cover the pan and simmer gently for 20 minutes, turning the seitan halfway through cooking.
Remove the seitan and strain the cooking liquid through a fine-mesh strainer. Set the liquid aside to use as the base for the orange sauce.
Melt the vegan butter in a skillet. Add the strained seitan cooking liquid, orange juice, brown sugar, and a little soy sauce if needed to adjust the flavor.
Bring the mixture to a gentle boil.
Dissolve the cornstarch in a small amount of cold water, then gradually stir it into the sauce to prevent lumps from forming.
Cook over low heat, stirring continuously, until the sauce becomes glossy and thick enough to coat the back of a spoon. Taste and adjust the seasoning as needed.
Add the seitan to the skillet and turn it gently in the sauce, spooning the glaze over the surface several times.
Let it cook for a few minutes until it is thoroughly coated and infused with the orange flavor.
Transfer the seitan to a cutting board and slice it diagonally.
For an optional pink center, lightly brush the inside of each slice with a little beet juice.
Arrange the slices on a serving platter, spoon the orange sauce over them, and finish with a sprinkle of organic orange zest.
Serve immediately with your favorite side dishes.
FAQ
Frequently Asked Questions
Can I make vegan orange “duck” ahead of time?
Yes! You can prepare the seitan ahead of time and store it in a covered container in the refrigerator. You can also make the orange sauce separately. Before serving, gently reheat both in a skillet, adding a splash of water or vegetable broth if the sauce has thickened too much.
Can I use store-bought seitan?
Absolutely. Using plain, ready-made seitan is a convenient shortcut. Skip the dough preparation and initial simmering steps, brown the seitan with garlic and rosemary, and then continue with the orange sauce. The final flavor will depend on the seasoning and texture of the seitan you choose.
How do I make the orange sauce thick and glossy?
The key is to dissolve the cornstarch in cold water before adding it to the hot sauce. Stir continuously and let the sauce simmer briefly until it reaches the desired consistency. If it becomes too thick, add a little vegetable broth or water. If it is too thin, let it reduce for a little longer.
Recipe at a glance
Difficulty: Easy
Cost: Budget-friendly
Preparation time: 20 minutes
Cooking time: 30 minutes
Cooking methods: Simmering, stovetop cooking
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