Seitan Wraps with Onion Jam and Crunchy Turnip Slaw

seitan wraps with turnip slaw and onion jam

How’s that for a pretentious name?

I knew the peasants would revolt if I tried to feed them roasted turnips for three meals in a row, so I had to get creative. I figured the turnips were close enough to cabbage for coleslaw, so I made some and went from there.

If nothing else, that damned box o’ vegetables is making me more creative, right?

Anyway, everybody knows that coleslaw is way better as a topping than as a dish on its own, so what to put it on? There was no bread in the house, so a tortilla would have to do. Making some kind of barbecue-y mess out of my mountain spring onions would kill two birds with one stone, and adding a nice crispy protein would round out the textures. Meal plan = done.

The Verdict
It worked, but the peasants had mixed feelings. I thought the flavor and texture contrast was really nice. The crispy, bready, almost battered feel from the seitan cutlets, the cool creamy-crunchiness of the slaw, the rich sweet tanginess of the onions – really great combination all around. My husband was with me.

The kids, alas, weren’t on board. I’m not sure why, honestly, but both of them opted to just eat the seitan dipped in barbecue sauce and call it a day.

Whatever, man. More turnips for me.

Recipes Used
For the seitan, I went with Isa Chandra’s seitan chickpea cutlet recipe, except I baked it at 400 for about six minutes on each side. Comes out almost as crispy, and it’s much less of a messy pain in the ass.

For the onion jam, I sliced up a pound or so of onions (the big bulbs from my CSA spring onions, but regular ones would be just fine too) and caramelized them in some vegetable oil before adding a bit of tomato paste and then deglazing the whole mess with some red wine and apple cider vinegar. Shockingly delicious.

For the turnips, I used my standard coleslaw recipe, only I used turnips instead of cabbage.

Crunchy Turnip Slaw

This is just fine with cabbage instead of turnips, of course, but I was pleasantly surprised by how great the turnips are here. They're a little milder than cabbage, and juicier, too. Give it a shot if your garden or CSA is inundating you with neeps.


  • 4 cups of grated turnips, more or less
  • 1 big carrot, grated
  • ¼ cup chopped green onion
  • ¼ cup mayonnaise
  • 2 tablespoons white vinegar
  • 2 tablespoons white sugar
  • Salt and pepper to taste


  1. Whisk the sauce ingredients in a little bowl, then pour it over the veggies and mix it all up.
  2. Chill for an hour or two before serving.
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