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Seitan Sauerbraten
- 1 lb. seitan; medium dice
- 1 small head (about 1 lb.) cauliflower; cut into florets
- 1 ½ tsp. caraway seed
- 1 quart mushrooms; sliced
- 2 medium onions; ,medium dice
- 2 bell peppers; medium dice
- 4 ribs celery; sliced on the bias
- 1 ½ tsp. dill
- 1 tsp. basil
- 1 tsp. thyme
- 1 tsp. coriander
- 2 Tbsp. fresh ginger; minced
- 3 cloves garlic; minced
- 2 Tbsp. cider vinegar
- 2 Tbsp. whole wheat pastry flour
- Juice of one lemon
- 1 ½ tsp. evaporated cane juice
- 2 cups homemade vegetable stock
- Fresh parsley; chopped
- Salt and pepper; to taste
- Vegetable oil; as needed
Sauerbraten is a classic German pot roast most often made with meat. We’ve swapped the meat for hearty seitan and vegetables simmered in a stock of garlic and herbs. Carnivores, you won’t miss the meat!
Preheat oven to 400 degrees. Toss seitan with oil, salt, and pepper and roast on a sheet tray until golden and slightly crisped. Toss the cauliflower with oil, salt, pepper, and caraway seeds and roast on a sheet tray until fragrant and tender. Toss the mushrooms with oil, salt, and pepper and roast until golden and tender. In a large sauté pan, sweat onions, peppers, and celery in oil until tender and translucent. Add herbs, garlic, and ginger, and continue cooking until fragrant. Add flour to the pan and stir around to coat the vegetables. Once toasty, add the vinegar and stock while stirring quickly. Stir out any lumps and simmer the stock. Allow the stock to thicken and then add the roasted seitan and veggies to the mix. Season with lemon juice, cane juice, parsley, salt, and pepper. Taste and adjust as needed.
