Roasted Seitan with Caramelized Harvest Vegetables
- Yield 8 servings
This oven-braised dish tastes just like pot roast. Seitan is a good source of protein.
- 1 1/2 cups diagonally sliced carrots or 6 ounces whole baby carrots
- 1 1/2 cups diagonally sliced celery
- 6 whole pearl onion, peeled
- 1 1/2 cups diagonally sliced parsnips
- 1 teaspoon canola oil
- 1 1/2 pounds seitan chunks
- 6 whole garlic cloves, peeled
- 1 1/2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 cup vegetable broth
- 2 tablespoons low-sodium tamari
- 1/2 teaspoon dried thyme
- 2 -- bay leaves
- -- Freshly ground black pepper
- In a large pot fitted with a steaming rack, bring 1/2-inch water to a boil over high heat. Put the 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.