Seitan Pot Roast Recipe

Seitan Pot Roast Recipe

Ingredients

Makes 4 servings

• 1 recipe Basic Simmered Seitan
• 2 tablespoons olive oil
• 3 to 4 medium shallots, halved lengthwise
• 3 medium carrots, cut into 1/4-inch slices
• 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried savory
• 1/4 teaspoon ground sage
• salt and freshly ground black pepper
• 1/2 teaspoon sweet paprika
• horseradish, to serve

Method

1. Follow the directions for making Basic Simmered Seitan, but divide the seitan dough into 2 pieces instead of 4 before simmering
2. After the seitan has cooled in its broth for 30 minutes, remove it from the saucepan and set aside
3. Reserve the cooking liquid, discarding any solids
4. Reserve 1 piece of the seitan (about 1 pound) for future use by placing it in a bowl and covering it with some of the reserved cooking liquid
5. Cover and refrigerate until needed
6. If not using within 3 days, cool the seitan completely, wrap tightly and freeze
7. In a large saucepan, heat 1 tablespoon of the oil over medium heat
8. Add the shallots and carrots
9. Cover and cook for 5 minutes
10. Add the potatoes, thyme, savory, sage and salt and pepper to taste
11. Add 1 1/2 cups of reserved cooking liquid and bring to a boil
12. Reduce heat to low and cook, covered, for 20 minutes
13. Rub the reserved seitan with the remaining 1 tablespoon oil and the paprika
14. Place the seitan on top of the simmering vegetables
15. Cover and continue cooking until the vegetables are tender, about 20 minutes more
16. Cut the seitan into thin slices and arrange on a large serving platter surrounded by the cooked vegetables
17. Serve immediately, with horseradish on the side

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