-
30
minPrep Time -
180
minCook Time -
210
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:gluten,soy
- Seasons:fall,winter
- Cuisines:
- Courses:dinner
Recipe Description
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.
Ingredients
- 1 lb seitan, sliced
- 2 cups vegetable broth
- 1 cup red wine vinegar
- 1 onion, sliced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground allspice
- 1/4 cup brown sugar
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
Steps:
- 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.
- Remove seitan from the marinade, reserving the liquid. Pat seitan dry.
- Heat olive oil in a large pot over medium-high heat. Add seitan slices and brown on both sides. Remove seitan.
- 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.
- Return the seitan to the pot. Cover and simmer for 2.5 to 3 hours, until tender.
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