This is a delicious fall and winter meal. It can even make a nice holiday meal if presented in a fancy way. The sweet sour lentils are especially tasty.

Seitan Medallions with Sweet and Sour Lentils

Serving Size: 4


  • 1 large seitan (enough to feed 4 people)

for the sweet sour lentils:

  • 1½ cups lentils
  • 4-5 cups water
  • 1 vegetable bouillon cube
  • 2 medium carrots, cut in small cubes
  • 3 stalks celery cut in small cubes
  • 4 spring onions, cut in small pieces
  • 4 tablespoons oil
  • 5 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • salt and pepper to taste
  • optional garnish of chives

gravy for the seitan:

  • 2 cups vegetable bouillon
  • 2 tablespoons tamari or soy sauce
  • splash Tabasco
  • salt and pepper to taste
  • 1 tablespoon cornstarch

Seitan Medallions with Sweet and Sour Lentils


  1. to make the sweet sour lentils: Peel and cut the carrots in small cubes.
  2. Clean and cut the celery in small cubes
  3. Cut the spring onions.
  4. Heat the oil in a pot.
  5. Add the carrots and sauté until they begin to soften.
  6. Add the celery.
  7. Add the lentils and vegetable bouillon.
  8. Bring to a boil, then turn down to a simmer.
  9. Add the spring onions.
  10. Cook the lentils until soft, but not mushy.
  11. Remove from the heat and allow the lentils to absorb the rest of the liquid.
  12. Drain off any excess liquid.
  13. Mix the vinegar and sugar, add to the lentils and stir well.
  14. Season to taste with salt and pepper.
  15. While the lentils are cooking, slice and heat the seitan medallions and make the gravy.
  16. Heat 2 cups vegetable bouillon in a saucepan over medium heat.
  17. Add the tamari and a splash of Tabasco.
  18. Add salt and pepper as needed.
  19. Mix the cornstarch with a bit of water and add.
  20. Stir the gravy until it has thickened.
  21. to serve: Place a bit of gravy on a plate. Lay 1-2 slices of seitan on top and then a bit more gravy. Serve a generous portion of the sweet sour lentils next to the seitan.
  22. Optionally garnish with a few chives.