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 Β· 180 min cook
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.
Courses: Dinner
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