Tzimmes Seitan Brisket

 From the Passionate Vegetarian, p 236.
I have omitted the glaze.

SEITAN
cooking spray
4 medium onions, peeled and sliced vertically into thin crescents
4 carrots scrubbed, trimmed, sliced crosswise into 1 inch chunks, blanched (see note)
4 ribs celery, rinsed and chopped
2 parsnips, scrubbed, trimmed, sliced crosswise into 3/4 inch chunks, blanched (see note) - can substitute celery root
1 Tbsp tamari or shoyu soy sauce
1 1/2 to 2 lbs commercial traditional style seitan, drained and sliced

GRAVY
3 1/4 cups flavorful vegetable stock
3/4 cup fruity red wine
3 Tbsp brown sugar
freshly ground black pepper to taste
3 Tbsp butter or mild vegetable oil
1/4 cup unbliached while flour
4 cloves garlic, minced
salt to taste

GLAZE
3 Tbsp red wine
2 Tbls brown sugar
1 1/2 Tbsp dark miso

 0.  Carrots and parsnips get a quick precooking befor use.  Steam (4 minutes) blanch (3 minutes in fiercely boiling water).

1. Preheat oven to 375
2. Spray a large heavy baking dish with cooking spray. Add the onions and place in the overn. Roast for 40 minutes. Remove the dish from the oven and add the carrots, celery, parsnips, and tamari, shaking the dish to distribute. Return to the oven and roast, uncovered, for another 30 minutes.
3. Remove the dish from the oven and place the sliced seitan on top of the roasted vegetables.  Combine the stock, 3/4 cup wine, and 3 tablespoons brown sugar and pour the liquid over the seitan and vegetables.  Grind plenty of black pepper over the tope.  Cover ightly with foil and return to the oven.  Bake for 50 minutes.
4.  Remove the pan from the oven.  Uncover and ladle off as much of the hot cooking broth as you can into a large measuring cup.
5.  Heat teh butter in a large skillet over medium heat.  Whisk in the flour and cook, whisking constantly, for 3 minutes.  Gradually whisk in the reserved cooking broth.  Cook, whisking constantly, until smooth and thick, 2 or 3 minutes.  Stir in half of the garlic.
6.  Scrape every last bit of the sauce back into the seitan, stirring well to blend (it will thicken any broth remaining in the pan).  Taste for aslt, and if needed, add a  little.
7.  Raise the oven temperature to broil.  Prepare the glaze by whisking the red wine, brown sugar, miso, and remaining garlic togethr,  Brush, spoon, or drizzle over the sauced seitn (there will just be a little, not enough to cover the whole thing).  Return to the oven and broil, uncovered, until bubbling hot and deeply browned, 5 to 10 minutes.  Servew hot, dolloped with horseradish.