Let’s start from the marinade: mix the juice of one pomegranate with balsamic vinegar and cinnamon and set aside.
Cut the seitan into stripes, slice the shallot and place everything in an airtight container. Add the marinade, fresh thyme leaves, eason with salt and pepper and close the container. Shake well and rest in the fridge for 1 hour.
Line two 9 inch squares of parchment paper, pour into each half of the marinated seitan along with the marinade and fold into a packet. Bake at 360°F for 15 minutes, then warm, sprinkle with fresh pomegranate seeds and serve.