"Pot Roast" of Seitan, Aunt Gloria-Style

"Pot Roast" of Seitan, Aunt Gloria-Style

Info

Rating
Calories
528.0
Protein
38.0
Sodium
1188.0
Fat
7.0

Description

Editor's note: The recipe and introductory text below are excerpted from Crescent Dragonwagon's book Passionate Vegetarian. Dragonwagon also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

Ingredients

Cooking spray
2 teaspoons mild vegetable oil, such as corn, canola, or peanut
1 large onion, thinly sliced
1 1/2 cups tomato sauce, commercial or homemade
1 can (16 ounces) jellied cranberry sauce
1 tablespoon prepared horseradish
1 teaspoon dry mustard
3 tablespoons red wine vinegar
1/4 cup dark vegetable stock (see tip, below) or commercial mushroom stock, or 1 tablespoon tamari or shoyu soy sauce plus 3 tablespoons red wine
16 ounces (2 packages) traditional-style seitan, well drained and sliced about 3/8 inch thick

Directions

  1. 1. Heat a large nonstick Dutch oven or one that has been sprayed with cooking spray. When hot, add the oil and onion and sauté over medium heat for about 5 minutes, or until the onion starts to soften.
  2. 2. Add the tomato sauce, cranberry sauce, horseradish, dry mustard, vinegar, and stock. Raise the heat and bring the sauce to a hard boil. Lower the heat to medium and simmer, uncovered, stirring occasionally, for about 15 minutes.
  3. 3. Add the seitan. Lower the heat to a simmer and cook, covered, for 15 minutes more. Serve hot, or refrigerate overnight, reheat, and serve the next day.

Tags

    Soy Vegan
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