6–8 servings – 90 minutes (+ marinating time)

INGREDIENTS

Seitan Roast:

* 2 tsp paprika
* 2 tsp garlic powder
* 1 tsp onion powder
* 1 tsp thyme
* 1 tsp pepper
* 1 tsp salt
* 2 tbsp nutritional yeast
* Pinch of nutmeg
* Pinch of curry powder
* 500 ml cold vegetable broth
* 2 tbsp soy sauce
* 2 tbsp mustard
* 500 g vital wheat gluten (seitan fix)

Vinegar Marinade:

* 500 ml water
* 500 ml vegan red wine vinegar
* 200 ml vegan red wine
* 2 bay leaves
* 4 juniper berries
* 2 cloves
* 3 onions

Other:

* 4 tbsp vegetable oil
* 3 tbsp tomato paste
* 3 tbsp all-purpose flour
* 1 L vegetable broth
* 2 tbsp mustard
* 1 tbsp plant-based crème fraîche (or vegan sour cream)

INSTRUCTIONS

Day 1: Steam the seitan roast

1. Mix all dry spices and the vital wheat gluten in a large bowl.
2. Add the cold vegetable broth, soy sauce, and mustard. Knead well for 5–10 minutes until you can form a firm ball of dough.
3. Let it rest for 30 minutes at room temperature.
4. Fill a large pot with a little water (just enough to cover the bottom). Place the dough ball in a steamer insert inside the pot. The roast should NOT sit in the water.
5. Cover with a lid, bring the water to a boil, and steam the roast for 75 minutes. Refill the water every 10–20 minutes as needed.
6. Let the seitan cool completely and refrigerate overnight.

Day 2: Marinate the seitan

1. The next day, prepare the marinade in a large pot or bowl. Mix water, red wine vinegar, and red wine.
2. Add bay leaves, juniper berries, and cloves.
3. Peel and halve the onions and add them as well.
4. Place the cooled seitan roast into the marinade and let it marinate for 24 hours at room temperature.

Day 3: Sear the seitan roast & make the sauce

1. Remove the seitan roast from the marinade and let it drip off. KEEP the marinade — you will need it for the sauce.
2. Heat plenty of oil in a pot or deep pan. Sear the seitan roast on all sides for 10–15 minutes until nicely browned.
3. Add the onions from the marinade and sauté them as well.
4. Remove roast and onions from the pot.
5. Add tomato paste and flour to the pot and roast them until the tomato paste darkens.
6. Deglaze with vegetable broth, stirring well so no lumps remain (if lumps form, you can blend the sauce).
7. Stir in the mustard.
8. Return the roast and the onions to the pot.
9. Add 3–4 ladles (or more, depending on your taste) of the vinegar marinade to the pot.
10. Simmer for about 10 minutes until the sauce thickens.
11. If too much sauce evaporates, top up with red wine, broth, or more marinade.
12. Finish by stirring in the plant-based crème fraîche and adjust the seasoning. Don’t be shy with the acidity — Sauerbraten should be nicely sour!
13. Tear the roast into chunks (with two forks) or slice it thinly.

TIP: Traditional Sauerbraten made from meat naturally falls apart while simmering because of its fibrous texture. Seitan doesn’t do that as easily, so I prefer tearing the roast into chunks and letting them simmer longer in the sauce. That way the inside absorbs more flavor and the whole dish turns out much richer.

- eat it with 'Spätzle' and red cabbage :3


vegan 'Sauerbraten'