Baskılı poşet1xbettop-casino.bizhipas.inforestbet girişwiibet.commariogame.netanadolu casinoHavaalanı transfersiber güvenlikhack forumhd porno izleSiber güvenlik haberleribahis.comSupertotobet
© 2013 mathewguiver

Vegan seitan “brisket” with gravy and roasted vegetables

Last weekend I spent my Sunday tackling homemade seitan and this vegan brisket dish. I’m planning to serve it during Hanukkah actually, though it would mske for a great meal anytime. The whole dish did take about 5 hours from start to finish. You could cut down on the time by purchasing pre-made seitan from a grocery store, but I guarantee it won’t be nearly as delicious as my homemade seitan.

For my vegetables I chose to use carrots, celery, and onions. A timeless combination. You could also throw in potatoes, fennel, or cauliflower, but I wanted to keep my dish classic and low on carbs.


3 carrots
1 stalk of celery
2 onions
Black pepper
White pepper
2 c vegetable stock
1/2 c and 2 Tbsp red wine
1 Tbsp agave
1/2 Tbsp soy sauce
1 tsp tomato paste
1/2 tsp black pepper
1/2 tsp white pepper
1 tsp caraway seeds (ground)
2 Tbsp canola oil
2 Tbsp all purpose flour
1 Tbsp fermented soybean paste
1 Tbsp brown sugar


1. Preheat oven to 375 degrees fahrenheit, 360 convection. Peel carrots and clean celery.

2. Slice vegetables into large pieces.

3. Add oil, 1/2 Tbsp soy sauce, and vegetables to a large roasting pan. Toss vegetables to coat evenly. Roast for 30 minutes.

4. Half way through place lightly oiled seitan in the oven, in a separate dish. Stir vegetables.

5. Remove both pans, stir vegetables, then place seitan on top of vegetables.

6. Add stock, red wine, soy sauce, tomato paste, agave, ground caraway seeds, garlic powder, and black and white peppers. Stir gently. Cover pan with parchment paper, then tin foil, and roast for an additional 40 minutes.

7. Remove pan from oven, stir, recover then return to oven for an additional 20 minutes.

8. Remove from oven and let sit for a few minutes. Transfer seitan and vegetables to different oven safe pans, then pour liquid into a spare measuring cup.

9. Slice seitan then return it to pan, and cook in oven for 10 minutes.

10. In a clean pot heat canola oil.

11. Add flour, then cook for about 2 minutes. Slowly add liquid from seitan roast while stirring continuously.

12. Add soy sauce, then taste. Season with salt, pepper, liquid smoke, and/or garlic powder as needed. Cook for a few minutes over medium/high heat until thickened. Cover and set aside.

13. In a large measuring cup, whisk soybean paste, red wine, and brown sugar. Spoon over seitan so that it is nicely coated in the glaze.

14. Raise oven temperature to broil, and place seitan pan in the middle rack. Cook until browned and bubbling, around 4 to 8 minutes.

15. To plate, start with a mound of roasted vegetables. Top with slices of seitan, then drizzle gravy.

Shout to Leah Koenig and Earth Balance Natural for the recipe that inspired my dish.