Seitan is braised with aromatic vegetables and vegetable stock. The braising liquid is strained and made into a sauce with the addition of roasted tomatoes, roasted garlic, and arugula. This hearty dish is great for a holiday celebration or any night when you’re craving a “meaty” dish.
I experimented a bit here with seitan and focused on the cooking technique and sauce that would ultimately be made from the braising liquid. Braising is typically a cooking method for tough cuts of meat but can also be used for sturdy root veg, greens, and legumes. For this recipe, we are going to think in terms of meat and use the braising technique for the meat alternative- Seitan.
If you’re not familiar with seitan it is simply vital wheat gluten that is seasoned, turned into a dough, and then cooked in some way shape, or form. Vital wheat gluten is flour that has been washed of most of the starch leaving high-protein gluten left. Obviously, this would not be suitable for those who have gluten allergies.
Making the seitan is not a difficult process and most grocery stores now carry vital wheat gluten. I used Bob’s Red Mill Vital Wheat Gluten and was happy with the results.
The braising liquid is made from aromatic vegetables, tomato paste, red wine, and vegetable stock. The seitan is braised in this liquid for 2 hours and then removed from the oven. The veggies are strained out and the braising liquid is reduced with the addition of roasted tomatoes and cannellini beans. The seitan is added back in and fresh arugula is tossed in at the end.
I’ve made a video detailing all the steps below. The recipe follows the video.
Braised Seitan with Roasted Tomatoes and Cannellini Beans
Ingredients
Seitan Dry Ingredients:
- 2 Cups vital wheat gluten
- .25 Cup nutritional yeast
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. salt
Seitan Wet Ingredients:
- 2 Tbsp. soy sauce
- 1 Tbsp. miso paste
- 2 Tbsp. extra virgin olive oil
- .25 Cup red wine
- .75 Cup water
Rest of Dish:
- 2 Tbsp. avocado oil or canola
- 1 onion peeled and chopped
- 1 leek white part only, chopped
- 1 carrot peeled and chopped
- 1 rib celery chopped
- 3 garlic cloves chopped
- 2 Tbsp. tomato paste
- 10 sprigs tarragon leaves picked
- 4 ounces red wine
- 2 qts. vegetable stock
- 6 roasted tomato halves
- 8 roasted garlic cloves
- 2.5 Cups cooked cannellini beans
- 4 Cups arugula
Instructions
Make the Seitan:
- In a large bowl mix all the dry seitan ingredients together. In a small bowl mix the wet seitan ingredients together. Add the wet ingredients to the dry mix and mix well to form a dough ball.
- On a clean work surface knead the dough for 4-5 minutes. Cover with plastic wrap or a kitchen towel and let rest for 5 minutes.
- Cut the dough ball into thirds and roll out each ball like you would make an oval bread loaf(See video). Cut all into stew-size chunks. Set aside.
Make the Braising Liquid:
- Preheat the oven to 325°F
- Heat the oil in a roasting pan or deep, large, oven-proof skillet over medium heat.
- Add the leeks, onion, carrots, celery, and garlic. Cook for 10 minutes, stirring occasionally. Add the tomato paste and stir well to combine. Cook for 2 minutes.
- Add the seitan to the pan. Add the red wine, half the tarragon, and vegetable stock.
- Bring the braising liquid to a simmer, then turn off the heat. Partially cover the pan with a lid or aluminum foil and place in the oven. Cook for 2 hours.
- After 2 hours remove the pan from the oven. Transfer the seitan to a plate. Strain the braising liquid through a fine mesh sieve or cheesecloth and discard the solids. Return the liquid to the pan and bring it to a simmer.
- Add the tomatoes and roasted garlic and reduce by one-third. About 20 minutes over medium heat.
- Add the seitan, beans, arugula, and remaining tarragon to the sauce and cook for 2 minutes more. Adjust seasoning. Spoon into large bowls and serve.
Video
Nutrition