Vegetarian Pot Roast
Posted by AviSaturday November 20, 2010
Those poor vegetarians. I know the typical Thanksgiving meal is actually quite veg-friendly, what with all the sides. But isn’t it how well those sides go with the entrée that makes them so good?
Vegetarians deserve a main course, too. I was thinking something no less hearty than roasted turkey, so I looked in Robin Robertson’s Vegetarian Meat & Potatoes Cookbook and found her signature meat-free pot roast. Chewy, succulent and high-in-protein seitan is the meat substitute in this recipe.
Think of serving this to your non-turkey-eating guests on Thanksgiving. Another plus to this recipe, the sauce the vegetables and seitan cook in would be an excellent vegetarian gravy.
Vegetarian Pot Roast
¼ cup olive oil
2 garlic cloves, crushed
1 teaspoon dried thyme
Salt and freshly ground black pepper
1 pound seitan, cut into ¼-inch-thick slices
1 cup dry red wine
6 cipolline or other small white onions, unpeeled
8 ounces baby carrots
1 pound small new red or white potatoes, halved
2½ cups vegetable stock
1 teaspoon tomato paste
1 tablespoon tamari or other soy sauce
1½ tablespoons cornstarch, dissolved in 2 tablespoons water
1. Rub 2 tablespoons of the oil, the garlic, thyme, and salt and pepper to taste into the seitan. Place the seitan in a shallow bowl and add the wine. Cover and refrigerate for at least 1 hour, and up to 8 hours.
2. Parboil the onions in boiling water for 5 minutes (this makes them easier to peel). Drain, let cool enough to handle, and then peel. Set aside.
3. Preheat the oven to 375. Remove the seitan from the marinade; reserve the marinade. Heat 1 tablespoon of the oil in an ovenproof pot over medium-high heat. Add the seitan slices and brown on both sides, cooking in batches if necessary. Remove the seitan from the pot and set aside. (Note: If you don’t have an ovenproof pot, brown the seitan and then the vegetables in a skillet; transfer the vegetables to a lightly oiled baking dish, and set the seitan aside until ready to use.)
4. Add the remaining 1 tablespoon oil to the pot and heat over medium heat. Add the onions, carrots, and potatoes and brown quickly all over, stirring frequently. Season the vegetables with salt and pepper to taste and add ½ cup of the stock.
5. Cover the pot tightly and bake until the vegetables are tender, about 1 hour. About 15 minutes before the end of cooking time, add the seitan.
6. Meanwhile, in a small saucepan, combine the remaining 2 cups stock, the tomato paste, tamari, and the reserved marinade and bring to a boil. Reduce the heat to low and simmer for 10 minutes to reduce slightly. Whisk in the cornstarch mixture and boil, stirring, for 1 minute, or until the sauce is thickened. Adjust the seasonings if necessary and keep warm over very low heat.
7. When the vegetables are cooked, arrange them on a serving platter with the seitan. Spoon the sauce over the seitan and serve.