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

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