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Seitan Marbella

My Seitan Marbella is the perfect elegant main course dish for a holiday party! The best part—it goes from start to finish in just 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Author: Sarah De la Cruz


  • ¼ batch homemade seitan (see notes)
  • 1 Tablespoon olive oil (plus more for pan searing)
  • 1 Tablespoon flour
  • 1 ½ cups white wine
  • 2 Tablespoon brown sugar
  • 2 Tablespoon red wine vinegar
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 1 bay leaf
  • ¼ cup dried prunes quartered
  • ½ cup green olives stuffed with pimentos sliced
  • 2 Tablespoons capers chopped
  • ¼ cup chopped parsley


  • Heat a splash of olive oil in a non stick pan (I swear by my Le Creuset cast iron—best pan ever!). 
  • Cut seitan into small 2 inch cutlets, slicing on the diagonal for a more delicate presentation. 
  • Add them to the pan, likely in two batches.  Pan sear on both sides until a light brown crust develops. 
  • Remove from pan to drain on a plate lined with a paper towel.
  • Wipe the pan clean (don’t actually bother to wash it though). 
  • Pour 1 T olive oil into the pan, and warm it over medium heat. 
  • Add 1 T flour and whisk it in quickly.  You want to make a roux, lightly browning the oil-flour mixture. 
  • Once it browns, whisk in the white wine. 
  • Add the brown sugar, red wine vinegar, oregano, and salt and whisk. 
  • Add the bay leaf, prunes, olives and capers.  Heat the sauce over medium heat while it starts to bubble and thicken.  This takes about 5 minutes. 
  • Add the seitan and allow to cook for 5 more minutes, turning the pieces to coat in the sauce.  
  • Remove from heat, discard bay leaf, and stir in the parsley.  Ready to serve—that was easy, wasn’t it?



You can use a quarter batch of this homemade seitan recipe, OR 1-2 boxes of store bought seitan.  I like Upton’s Naturals.