90min 4 ppl
Seitan Pot Roast with Carrots and Thyme
130 minutes
4 people
Hardover 60 min or 12+ steps
130 min · 10 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 52g
Carbs 28g
Fats 14g
About this dish
Seitan roasted first in a screaming-hot pan to develop a deep mahogany crust, then slow-braised in white wine and vegetable stock until the liquid reduces to a glossy, herb-scented jus finished with a knob of butter — the technique borrowed from classic French pot-roast transforms what can be a bland protein into something genuinely impressive.
Allergy Info
Dairy, Gluten, Soya, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Carrotmedium, peeled and cut into 4cm batons4 whole
- White onionmedium, yellow, cut into thick wedges2 whole
- Garlic cloveslightly crushed4 clove
- Fresh thyme6 sprig
- Flat-leaf parsleyfinely chopped1 tbsp
Dairy & Eggs
- Unsalted butter1 tbsp
Tins & Jars
- Tomato paste1 tbsp
Dried Goods
- Vital wheat gluten400 g
- Nutritional yeast30 g
Spices & Seasonings
- Smoked paprika2 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Fine sea salt1 tsp
- Black pepperfreshly ground½ tsp
- Fresh rosemary2 sprig
- Bay leaf2 whole
Oils & Condiments
- Vegetable stockcold, for the dough240 ml
- Soy sauce2 tbsp
- Olive oilneutral oil, divided3 tbsp
- Dry white wine200 ml
- Vegetable stockgood quality, for braising400 ml
Utensils
- Dutch Oven
- Kitchen twine
Method
1
Combine the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, salt and pepper in a large bowl and whisk well. In a separate jug, whisk together the cold vegetable stock, soy sauce and tomato paste. Pour the wet ingredients into the dry and mix with a fork, then knead by hand for 3–4 minutes until a firm, elastic dough forms. Shape tightly into a compact log approximately 20cm long, trussing with kitchen twine at 3cm intervals to hold its form during cooking.
Approx. 10 minutes
2
Wrap the seitan log loosely in foil and steam over simmering water for 30 minutes. Remove and allow to cool enough to handle, then unwrap and pat dry thoroughly with paper towels.
Approx. 32 minutes
3
Heat 2 tablespoons of the oil in a large Dutch oven or heavy cocotte over high heat until the oil just begins to smoke. Sear the seitan log, turning with tongs every 2 minutes, until a deep brown crust forms on all sides — about 8–10 minutes total. Transfer the seitan to a plate.
Approx. 9 minutes
4
Reduce the heat to medium and add the remaining 1 tablespoon of oil to the same pot. Add the onion wedges and cook, stirring occasionally, for 6–8 minutes until softened and lightly golden at the edges.
Approx. 7 minutes
5
Add the crushed garlic and tomato paste directly to the onions and stir for 1 minute until fragrant and the paste darkens slightly.
Approx. 2 minutes
6
Pour in the white wine and scrape up all the browned bits from the base of the pot with a wooden spoon. Let the wine bubble and reduce for 3 minutes until almost halved.
Approx. 3 minutes
7
Pour in the braising stock and add the carrots, thyme sprigs, rosemary and bay leaves. Nestle the seared seitan log back into the pot — the liquid should come roughly halfway up the roast.
Approx. 4 minutes
8
Cover with a tight-fitting lid, reduce the heat to low, and braise for 45 minutes, turning the seitan once halfway through.
Approx. 45 minutes
9
Remove the lid and increase the heat to medium. Simmer uncovered for 10–15 minutes, turning the seitan occasionally, until the braising liquid reduces to a glossy, lightly syrupy jus that coats the back of a spoon.
Approx. 13 minutes
10
Remove the pot from the heat. Discard the thyme, rosemary and bay leaves. Stir the butter into the jus until melted and emulsified. Remove the kitchen twine from the seitan, slice the roast into 1.5cm rounds, and return to the pot. Spoon the jus and vegetables over the top and scatter with chopped parsley before serving directly from the cocotte.
Approx. 5 minutes
