Ingredients with Measurements:
- 2 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups vegetable broth
- 1/4 cup soy sauce
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 cups vegetable broth
- 1 cup red wine
- 2 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, thyme, rosemary, salt, and black pepper.
3. In a separate bowl, whisk together the vegetable broth, soy sauce, and tomato paste.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Knead the dough for 5 minutes, then shape it into a log.
6. In a Dutch oven or large oven-safe pot, heat the olive oil over medium-high heat.
7. Add the onion and garlic and sauté for 2-3 minutes.
8. Add the carrots and celery and sauté for another 2-3 minutes.
9. Push the vegetables to the side and add the seitan log to the pot.
10. Brown the seitan on all sides, about 5 minutes per side.
11. Add the vegetable broth and red wine to the pot, making sure the seitan is mostly submerged.
12. Cover the pot with a lid and transfer it to the oven.
13. Bake for 1 hour and 30 minutes.
14. In a small bowl, whisk together the cornstarch and water.
15. Remove the pot from the oven and transfer the seitan to a cutting board.
16. Whisk the cornstarch mixture into the liquid in the pot and return it to the oven.
17. Bake for another 10-15 minutes, or until the sauce has thickened.
18. Slice the seitan and serve with the vegetables and sauce.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 40 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 24g
Protein: 30g
Sodium: 1500mg
Substitutions for ingredients:
- You can use beef broth instead of vegetable broth for a non-vegetarian version.
- You can use red wine vinegar instead of red wine.
Variations:
- Add potatoes or sweet potatoes to the pot for a heartier meal.
- Use different herbs and spices to change up the flavor.
Tips and tricks:
- Make sure the seitan is mostly submerged in the liquid to prevent it from drying out.
- If the sauce is too thick, add more vegetable broth or red wine to thin it out.
- Leftovers can be stored in the fridge for up to 4 days.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the seitan and vegetables on a platter with the sauce drizzled over the top.
Garnishes:
Sprinkle chopped fresh parsley over the top for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the seitan is too dry, add more vegetable broth to the pot.
- If the sauce is too thin, whisk in more cornstarch and water.
Food safety advice:
- Make sure the seitan is cooked to an internal temperature of 165°F.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
Seitan is a popular meat substitute in vegetarian and vegan cuisine. It originated in China and is made from wheat gluten.
Flavor profiles:
This seitan pot roast has a savory, umami flavor from the soy sauce and red wine.
Serving suggestions:
Serve with a crusty bread to soak up the sauce.
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