Passionate Veg -- Veggie Sauerbraten

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* Exported from MasterCook *

 

Veggie Sauerbraten

 

Recipe By :The Passionate Vegetarian, Crescent Dragonwagon

Serving Size : 8 Preparation Time :0:00

Categories : Passionate Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 8 oz packages seitan -- (traditionally seasoned) drained, rinsed, and

left in large chunks

MARINADE:

1 cup dry red wine

1 cup red wine vinegar

1 1/2 medium onions -- sliced into rings

1 1/4 teaspoons black peppercorns

1 tablespoon juniper berries -- (a scant tbsp.)

3 bay leaves -- broken in half

SAUTE:

2 tablespoons vegetable oil -- such as corn, canola, or peanut

1 large onion -- chopped

2 carrots -- scrubbed and chopped

2 ribs celery -- washed and chopped

TO FINISH THE DISH:

2 tablespoons unbleached flour

1 pinch powdered ginger

1 1/2 cups vegetable stock

1/2 cup finely crumbled gingersnap cookies

1 tablespoon brown sugar

salt and freshly ground black pepper to

taste

 

Place the seitan in a large glass heat-proof bowl. Set aside.

 

Combine the red wine, vinegar, sliced onions, peppercorns, and juniper berries

in a medium nonreactive pot over high heat. Bring to a boil. Lower the heat

and simmer for 5 minutes. Remove from the heat and let cool slightly. Pour the

marinade over the seitan. Cover the bowl and refrigerate. Marinate the seitan

for 1 to 3 days, turning the pieces occasionally.

 

When you're ready to prepare the sauerbraten, remove the seitan from the

marinade, picking out and discarding any of the whole spices that cling to it.

Dice the seitan into 1-inch cubes and set aside. Strain the marinade, reserving

the liquid and discarding the solids.

 

Heat the oil in a large, heavy, nonreactive soup pot, preferably nonstick, over

medium-high heat. Add the chopped onion, and saute for 3 minutes. Lower the

heat slightly and add the carrots and celery. Continue sauteing until the

vegetables are all quite soft, 10 to 12 minutes.

 

To finish the dish, sprinkle the flour and ginger over the sauteed vegetables.

Cook, stirring frequently, until the flour colors a bit, 3 to 4 minutes.

Gradually stir in the reserved marinade along with the stock, scraping up any

little browned bits as you go along and smoothing the flour into the liquid.

Raise the heat and bring to a boil. Immediately lower the heat to a simmer and

cook, covered, for 10 minutes. Stir in the gingersnaps and brown sugar. When

well blended, add the seitan and simmer for another 10 minutes. Taste and, if

necessary, add salt and pepper to taste.

 

Serve hot, preferably with Sweet and Sour Cabbage and a potato dish.

 

S(ISBN):

" 1-56305-711-5 "

Copyright:

" 2002 "

 

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Per Serving (excluding unknown items): 153 Calories; 5g Fat (32.0% calories from

fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 391mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 Fat; 1/2 Other

Carbohydrates.

 

Serving Ideas : Sweet & Sour Cabbage, potato pancakes or latkes.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3617 0 1388 0 0