You are here: Home » Recipes » Roasted Seitan with Caramelized Harvest Vegetables Roasted Seitan with Caramelized Harvest Vegetables Recipe by Relish Contributor Yield 8 servings This oven-braised dish tastes just like pot roast. Seitan is a good source of protein. PrintEmail Ingredients 1 1/2 cups diagonally sliced carrots or 6 ounces whole baby carrots1 1/2 cups diagonally sliced celery6 whole pearl onion, peeled1 1/2 cups diagonally sliced parsnips1 teaspoon canola oil1 1/2 pounds seitan chunks6 whole garlic cloves, peeled1 1/2 tablespoons tomato paste1/2 cup dry red wine1 cup vegetable broth2 tablespoons low-sodium tamari1/2 teaspoon dried thyme2 bay leaves Freshly ground black pepper Instructions In a large pot fitted with a steaming rack, bring 1/2-inch water to a boil over high heat. Put carrots, celery, onions and parsnips in the rack, cover pot and steam vegetables 4 to 6 minutes; drain and set vegetables aside. Meanwhile, preheat oven to 375F. Brush a heavy-bottomed nonstick skillet (preferably an ovenproof one) with 1/2 teaspoon canola oil and heat over medium high. Add seitan and brown on both sides, about 2 minutes per side. Remove browned seitan from pan and set aside. Brush skillet lightly with 1/2 teaspoon oil and let heat. Add steamed vegetables and saute 2 to 3 minutes. Add the garlic and tomato paste; continue cooking 5 minutes. Stir in wine, broth, tamari and spices. Bring to a simmer; add browned seitan. Transfer mixture to a roasting pan (or leave in skillet if it is ovenproof). Cover and place in oven about 20 minutes. Uncover and roast an additional 15 minutes or until vegetables are browned and tender. Slice seitan 1/2-inch thick as you would a brisket or pot roast and serve over vegetables.