Vegan Sauerbraten with Potato Dumplings

Ingredients

• 1 lb Seitan roast
• 1 cup Red wine vinegar
• 1 cup Water
• 1/2 cup Red wine
• 1 large Onion, sliced
• 1 large Carrot, sliced
• 1 stalk Celery stalk, sliced
• 2 leaves Bay leaves
• 6 berries Juniper berries
• 1 teaspoon Black peppercorns
• 1 tablespoon Vegan beef bouillon
• 1 tablespoon Molasses
• 2 tablespoons Cornstarch
• 1/4 cup Cold water
• 2 lbs Potatoes, cooked and mashed
• 1/2 cup Potato starch
• 1 teaspoon Salt
• 1/4 teaspoon Nutmeg

Instructions

1. 1In a large bowl, combine the 1 cup red wine vinegar, 1 cup water, 1/2 cup red wine, 1 large onion sliced, 1 large carrot sliced, 1 celery stalk sliced, 2 bay leaves, 6 juniper berries, and 1 teaspoon black peppercorns. Add the 1 lb seitan roast to this mixture, ensuring it is fully submerged. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
2. 2Remove the seitan roast from the marinade, gently pat it dry with paper towels, and set it aside. Carefully strain the reserved marinade through a fine-mesh sieve into a separate bowl, discarding the solids. Measure out 4 cups of this strained marinade to use in the next step.
3. 3Place a 6-quart Dutch oven or large pot over medium-high heat (400°F / 200°C). Add the seitan roast to the hot pot and sear it on all sides until browned, about 2-3 minutes per side. This searing helps develop flavor and texture.
4. 4Pour the 4 cups of reserved strained marinade into the pot with the seitan. Stir in the 1 tablespoon vegan beef bouillon and 1 tablespoon molasses until dissolved. Bring the liquid to a gentle simmer, then reduce the heat to low (275°F / 135°C), cover the pot tightly, and let it simmer for 1.5 to 2 hours, or until the seitan is very tender when pierced with a fork.
5. 5While the seitan is simmering, prepare the potato dumplings. In a medium bowl, combine the 2 lbs cooked and mashed potatoes, 1/2 cup potato starch, 1 teaspoon salt, and 1/4 teaspoon nutmeg. Mix with your hands until a cohesive dough forms.
6. 6Bring a large pot of salted water to a gentle simmer over medium heat (180°F / 80°C). Take portions of the potato dough and roll them into balls about 1.5 inches in diameter. Carefully drop the shaped 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. 7Once the seitan is tender, carefully remove it from the Dutch oven and place it on a cutting board. Strain the braising liquid from the pot through a fine-mesh sieve into a medium saucepan, discarding any solids left in the sieve. In a small bowl, whisk together the 2 tablespoons cornstarch and 1/4 cup cold water until smooth to create a slurry.
8. 8Place the saucepan with the strained braising liquid over medium heat (350°F / 175°C). Gradually whisk the cornstarch slurry into the simmering liquid. Continue to whisk and cook for 2-3 minutes, or until the sauce has thickened to a gravy consistency. Slice the tender seitan roast into thick slices and serve immediately with the prepared potato dumplings and the thickened gravy.

Substitutions

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