A delightful take on the traditional German Sauerbraten that swaps out beef for seitan, marinated in a tangy blend of vinegar and spices, then slow-cooked to perfection. Served with a rich, flavorful gravy.
Main Course
Vegan Sauerbraten
A delightful take on the traditional German Sauerbraten that swaps out beef for seitan, marinated in a tangy blend of vinegar and spices, then slow-cooked to perfection.
About this recipe
Method
30 min prep · 180 min cook
- 1
Combine vegetable broth, vinegar, onion, bay leaves, peppercorns, mustard seeds, and allspice in a large bowl. Add seitan slices and marinate for at least 8 hours, preferably overnight.
- 2
Remove seitan from the marinade, reserving the liquid. Pat seitan dry.
- 3
Heat olive oil in a large pot over medium-high heat. Add seitan slices and brown on both sides. Remove seitan.
- 4
Add flour to the pot, stir to mix with the remaining oil. Gradually add reserved marinade liquid, stirring constantly to avoid lumps. Bring to a boil, then reduce heat to low.
- 5
Return the seitan to the pot. Cover and simmer for 2.5 to 3 hours, until tender.
Courses: Dinner
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