Vegan "duck" with orange-red cabbage and chestnut potato dumplings

Ingredients for 2 servings:

• 250 g potatoes, cooked the day before and peeled
• 100 g chestnuts, vacuum-packed
• 20 g potato flour
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp nutmeg, freshly grated
• n. B. water
• 1 small red cabbage
• ½ small onion(s)
• 1 orange(s)
• 1 tsp salt
• 2 bay leaves
• 2 juniper berries
• 1 cinnamon stick(s)
• ½ star anise
• 1 tbsp oil for frying
• 2 can/n Seitan (Vegetarian Mock Duck)
• 20 g wheat flour
• ½ small onion(s)
• 1 tsp smoked paprika powder
• ¾ tsp thyme
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp oil for frying

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 45 minutes

the vegan/vegetarian version for a Christmas feast

For the “duck,” drain the seitan pieces and let them drain in a sieve. Squeeze out the seitan and cut into equal-sized pieces. Finely dice the onions, mix with the remaining ingredients, and let them sit in a suitable container in the refrigerator. For the orange red cabbage, remove the outer leaves of the red cabbage, halve the head, and remove the stalk. Cut the halves into fine strips. Cut the onion into fine strips or cubes. Halve the orange and juice one half. Peel the other half, removing the white pith and cutting it into pieces. Heat the cooking oil in a pan, fry the onions, and add the red cabbage. Fry the red cabbage for a few minutes, then deglaze with the orange juice and a little water, if desired. Simmer the red cabbage on low heat until tender, stirring occasionally. Just before serving, add the orange pieces. For the chestnut potato dumplings, mash the chestnuts in a bowl with a potato masher. Grate the potatoes and add them to a bowl with the remaining ingredients. Knead the mixture with enough water to form a smooth, slightly squishy dough. Form four dumplings and let them simmer in gently boiling salted water for about 20 minutes. When the dumplings are cooked, they will float to the surface. Sear the seitan pieces in a pan with cooking oil and cook over medium heat for about 10 minutes until crispy on all sides. If you’d like a sauce to accompany this dish, you can make one using the drained water from the mock duck.