88min 4 ppl
Braised Seitan with Potatoes and Mushrooms
132 minutes
4 people
Hardover 60 min or 12+ steps
132 min · 11 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 48g
Carbs 42g
Fats 12g
About this dish
Kneaded briefly then seared hard in a screaming-hot pan, this homemade seitan builds a deep mahogany crust before it braises slowly with potatoes, carrots and chestnut mushrooms in a glossy red wine sauce — proof that a plant-based pot roast can carry real weight at the table.
Allergy Info
Gluten, Soya, Sesame, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Yellow oniondiced1 large
- Carrotspeeled, cut into 3cm chunks3 medium
- Celerycut into 3cm chunks3 stalks
- Garlic clovesthinly sliced3 cloves
- Chestnut mushroomsquartered250 g
- Waxy potatoespeeled, cut into 3cm chunks2 medium
- Fresh thyme2 sprigs
- Fresh rosemary2 sprigs
- Flat-leaf parsleyroughly chopped10 g
Tins & Jars
- Vegetable stockcold, for the dough240 ml
- Tomato pastedivided — 1 tbsp for the dough, 1 tbsp for the braise2 tbsp
- Vegetable stockhot, for the braise500 ml
Dried Goods
- Vital wheat gluten240 g
- Chickpea flour30 g
- Nutritional yeast2 tbsp
- Cornstarch1 tbsp
- Cold water2 tbsp
Spices & Seasonings
- Smoked paprika1 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Fine sea salt1 tsp
- Ground black pepper0.5 tsp
- Bay leaves2 leaves
Oils & Condiments
- Soy saucedivided — 2 tbsp for the dough, 1 tbsp for the braise3 tbsp
- Tahini1 tbsp
- Neutral oildivided, for searing and sautéing3 tbsp
- Dry red wine120 ml
- Dijon mustard1 tsp
Utensils
- Large Dutch oven
- Steamer rack
- Large mixing bowl
Method
1
Whisk the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, salt and black pepper together in a large bowl. In a separate bowl, whisk the cold vegetable stock, 2 tbsp of the soy sauce, tahini and 1 tbsp of the tomato paste until smooth, then pour into the dry mix and stir with a fork until a shaggy dough forms. Knead by hand for 2 minutes until springy, then shape into a log and cut into 4 equal pieces.
Approx. 10 minutes
2
Wrap each seitan piece loosely in foil, twisting the ends. Set on a steamer rack over boiling water and steam for 30 minutes until firm. Remove, unwrap, and let cool for 10 minutes before searing.
Approx. 40 minutes
3
Heat 2 tbsp of the neutral oil in a large Dutch oven over high heat until shimmering. Sear the seitan pieces for 3–4 minutes per side until a deep mahogany crust forms and they release cleanly from the pan. Transfer to a plate.
Approx. 12 minutes
4
Reduce the heat to medium. Add the remaining 1 tbsp oil to the same pot and cook the onion, carrots and celery for 8 minutes, stirring occasionally, until the onion is soft and beginning to colour at the edges.
Approx. 8 minutes
5
Add the garlic and mushrooms and cook for 5 minutes, stirring, until the mushrooms have released their liquid and the pan is nearly dry again.
Approx. 5 minutes
6
Stir in the remaining 1 tbsp tomato paste and cook for 2 minutes, pressing it against the bottom of the pot, until it darkens and smells jammy.
Approx. 2 minutes
7
Pour in the red wine and scrape up any browned bits from the base of the pot. Cook for 3 minutes until the wine has reduced by half.
Approx. 3 minutes
8
Add the hot vegetable stock, remaining 1 tbsp soy sauce, Dijon mustard, thyme, rosemary, bay leaves and potatoes. Nestle the seared seitan pieces into the braising liquid so they sit about halfway submerged.
Approx. 5 minutes
9
Bring to a gentle simmer, then reduce heat to low. Cover and braise for 40 minutes, turning the seitan once halfway through, until the potatoes are completely tender and the seitan has absorbed the flavour of the braise.
Approx. 40 minutes
10
Whisk the cornstarch with the cold water until smooth. Remove the herb sprigs and bay leaves, increase the heat to medium, and stir in the cornstarch slurry. Cook for 2 minutes, stirring continuously, until the sauce coats the back of a spoon.
Approx. 4 minutes
11
Taste and adjust the seasoning. Ladle into shallow bowls and finish with the fresh parsley.
Approx. 3 minutes
