The slightly bitter taste of radicchio plays nicely against the sweet onions and chewy seitan. Serve on a bed of quinoa or brown rice. (Note: Because the saltiness of the tamari and broth will intensify as the liquid reduces, be judicious in your use of salt in this recipe. Taste for seasonings after the liquid reduces before adding salt.)
3 tablespoons extra-virgin olive oil
1 pound seitan, cut into ¼-inch-thick slices
Salt and freshly ground black pepper
½ cup chopped red onions
1 head radicchio, halved lengthwise
and cut crosswise into thin strips
½ cup water or vegetable broth (page 15)
1 tablespoon tamari
¼ teaspoon dried thyme
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the seitan and season with salt and pepper, and cook, turning once, until browned on both sides, 3 to 5 minutes. Remove from the skillet and set aside on a plate.
Heat the remaining 2 tablespoons oil in the same skillet over medium heat. Add the onions and radicchio, cover, and cook until softened, about 5 minutes. Stir in the water, tamari, thyme, and pepper to taste. Add the seitan, cover, and cook until the vegetables are tender, about 10 minutes. If any liquid remains when ready to serve, uncover, turn the heat to medium-high, and cook for another minute, or until the liquid is evaporated.