Seitan Brisket/Tzimmes

Ingredients:

Seitan

  • 4 onion (medium)
  • 4 carrots (scrubbed, trimmed, sliced crosswise,)
  • 4 stalks celery (rinsed and chopped)
  • 2 parsnips (scrubbed, trimmed, sliced crosswise)
  • 1 tbsp Tamari sauce
  • 2 lb seitan (traditional style)

Gravy

  • 3¼ cups flavorful vegetable stock
  • ¾ cup red wine (fruity)
  • 3 tbsp brown sugar
  • black pepper (freshly ground)
  • 3 butter ((or mild vegetable oil))
  • ¼ cup white flour, unbleached
  • 4 garlic cloves (minced)

Instructions:

  1. Carrots and parsnips.  scrub, trim, slice crosswise.  carrots into 1" chunks, parsnips into 3/4" chunks.  Steam for about 4 minutes or blanch (in fiercly boiling water) for 3 minutes.
  2. Preheat oven to 375F
  3. Peel the onions and slice vertically into thin crescents
  4. Spray a large heavy baking dish with cooking spray.  Add the onions and place in the oven.  Roast for 40 minutes.  
  5. 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.
  6. Remve the dish from the oven and place the sliced seitan on top of the roasted vegetables.  Combine the stock, 3/4 c. wine, and 3 T brown sugar and pour the liquid over the seitan and vegetables.  Grind plenty of black pepper over the top. Cover tightly with foil and return to the oven. Bake for 50 minutes.
  7. Remove pan from oven and ladle off as much broth as you can into a large measuring cup.
  8. Heat the butter in a lerge skillet over med heat. Whisk in the flour and cook, whisking constantly, for 3 minutes. Gradually whisk in the reserved broth. Cook, whisking constantly, until smooth and thick. Stir in the garlic.
  9. Scrape every last bit of sauce back into the seitan, stirring well to blend. Heat mixture until bubbling. Serve.

Servings: 8

Source: Passionate Vegatarian p. 235