Vegan Sauerbraten with Potato Dumplings

Ingredients

• 1.5 lb Seitan
• 1 cup Red Wine Vinegar
• 1 cup Water
• 1 large Onion
• 1 medium Carrot
• 1 stalk Celery
• 2 Bay Leaves
• 6 Juniper Berries
• 2 cups Vegan Beef Broth
• 2 tbsp Potato Starch
• 2 lb Potatoes
• 1/2 cup Potato Starch
• 1 tsp Salt
• 1/4 tsp Nutmeg

Instructions

1. 1In a large bowl, combine the 1 cup red wine vinegar, 1 cup water, 1 large onion (sliced), 1 medium carrot (sliced), 1 stalk celery (sliced), 2 bay leaves, and 6 juniper berries. Add the 1.5 lb seitan to the bowl, ensuring it is fully submerged. Cover the bowl and refrigerate for at least 24 hours, turning the seitan occasionally.
2. 2Place the 2 lb potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for 20-25 minutes, or until fork-tender. Drain the potatoes well and return them to the pot. Mash the potatoes until smooth. Let them cool slightly for about 10 minutes.
3. 3To the mashed potatoes, add the 1/2 cup potato starch, 1 tsp salt, and 1/4 tsp nutmeg. Mix with your hands until a cohesive dough forms. The dough should be firm enough to handle.
4. 4Remove the 1.5 lb seitan from the marinade and pat it completely dry with paper towels. Strain the marinade through a fine-mesh sieve into a separate bowl, discarding the solids (onion, carrot, celery, bay leaves, juniper berries).
5. 5Heat a large, heavy-bottomed pot over medium-high heat. Add the seitan and sear for 3-4 minutes per side, until browned all over. Pour the reserved marinade liquid and 2 cups vegan beef broth into the pot with the seitan. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 1.5 hours, or until the seitan is tender.
6. 6While the seitan cooks, bring a large pot of salted water to a simmer over medium-high heat (about 180°F / 82°C). Roll the potato dough into small, bite-sized dumplings. Gently drop the dumplings into the simmering water, being careful not to overcrowd the pot. Cook for 10-15 minutes, or until the dumplings float to the surface and are cooked through.
7. 7In a small bowl, whisk together the 2 tbsp potato starch with 2 tbsp cold water to create a smooth slurry. Once the seitan is tender, stir this slurry into the simmering sauce in the pot. Continue to cook, stirring constantly, for 2-3 minutes, or until the sauce has thickened to your desired consistency.
8. 8Slice the cooked seitan. Serve the sliced seitan with the thickened sauce and the cooked potato dumplings.

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