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"POT ROAST" OF SEITAN, AUNT GLORIA-STYLE




Source of Recipe


Crescent Dragonwagon's book Passionate Vegetarian.


Recipe Introduction


Serve over pasta or any cooked grain or with mashed potatoes


List of Ingredients




Cooking spray
2 teaspoons mild vegetable oil, such as corn, canola, or peanut
1 large onion, thinly sliced
1 1/2 cups tomato sauce, commercial or homemade
1 can (16 ounces) jellied cranberry sauce
1 tablespoon prepared horseradish
1 teaspoon dry mustard
3 tablespoons red wine vinegar
1/4 cup dark vegetable stock (see tip, below) or commercial mushroom stock, or 1 tablespoon tamari or shoyu soy sauce plus 3 tablespoons red wine
16 ounces (2 packages) traditional-style seitan, well drained and sliced about 3/8 inch thick

Recipe



1. Heat a large nonstick Dutch oven or one that has been sprayed with cooking spray. When hot, add the oil and onion and saut� over medium heat for about 5 minutes, or until the onion starts to soften.
2. Add the tomato sauce, cranberry sauce, horseradish, dry mustard, vinegar, and stock. Raise the heat and bring the sauce to a hard boil. Lower the heat to medium and simmer, uncovered, stirring occasionally, for about 15 minutes.

3. Add the seitan. Lower the heat to a simmer and cook, covered, for 15 minutes more. Serve hot, or refrigerate overnight, reheat, and serve the next day.

Crescent Dragonwagon shares her tips with Epicurious:
� If you don't have time to make your own vegetable stock, Dragonwagon recommends the dark vegetable stock by Kitchen Basics. Packaged or homemade, these stocks are certainly healthier than meat stocks, but as Dragonwagon notes in Passionate Vegetarian, a high-quality vegetable stock does not sacrifice flavor: "It is good stock that underpins the glossy, piquant, sweet, or hot sauces that transform tofu, tempeh, and seitan from plain basics to genuinely satisfying dishes that speak cogently of abundance, not deprivation or blandness for the sake of health."
� Seitan is a traditional Chinese product that's made by separating the wheat gluten (the part containing protein) from flour. It has a meatlike texture and is used to make the "fake meat" dishes served in vegetarian Chinese restaurants. Seitan is sold in the refrigerated section at natural food stores, Asian markets, and some supermarkets.