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Chef Linda Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. View Recipes

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Seitan Brisket and Vegetables

By Chef Linda

While brisket is a cut of meat, for some, it's a bit of nostalgia. Around the holidays, people think back to family meals and often, brisket was the center of them. If you long to gather around a time-honored traditional meal, but have chosen a lifestyle that doesn't include harming animals, a seitan brisket with tender, seasoned vegetables can fit the bill. In addition to leaving out the meat and all that goes with it, another benefit is the quick cooking time. Typically, brisket must be cooked for hours. By using seitan, we can reduce the time involved so that what's most important – joining together around the table – happens with less effort, and more compassion for all.

Ingredients

 2 tablespoons olive oil
 About 1 pound of seitan (in chunks or large pieces, not ground or strips)
 1 large onion, peeled and sliced into thin wedges
 4 stalks celery, cut into 2-inch pieces
 4 carrots, peeled and cut into 2-inch pieces
 3 parsnips, peeled and cut into 2-inch pieces
 1 fennel bulb, trimmed, cut into wedges
 1 cup tomato juice or virgin bloody Mary mix
 1 cup dry, red wine
 2 cups vegetable broth
 2 teaspoons sweet paprika
 2 teaspoons dried thyme
 1 teaspoon ground black pepper
 1 teaspoons salt
 Bay leaf

Directions

1

Heat oil in a dutch oven or large pot over medium-high heat. When oil is hot, carefully place seitan pieces into pot. Sear on all sides till nicely browned, several minutes on each side. Remove from pot and set aside.

Add onion, celery, carrots, parsnips and fennel to the pot. Stir and let cook for several minutes. Add tomato juice, wine, vegetable broth, paprika, thyme, black pepper, 1 teaspoon salt and bay leaf. Bring to a simmer and cook until vegetables are tender, about 10 to 15 minutes. Add seitan and cover pot. Cook for another 3 to 5 minutes, until seitan is hot. Remove seitan from pot and place on a cutting board. Slice into thin strips. Spoon vegetables and broth into bowls and top with sliced seitan. Serve immediately.

Notes

Seitan Brisket and Vegetables
IngredientsDirections

Seitan Brisket and Vegetables

DifficultyEasyCook Time30 mins
YIELDS
6 servings

INGREDIENTS

 2 tablespoons olive oil
 About 1 pound of seitan (in chunks or large pieces, not ground or strips)
 1 large onion, peeled and sliced into thin wedges
 4 stalks celery, cut into 2-inch pieces
 4 carrots, peeled and cut into 2-inch pieces
 3 parsnips, peeled and cut into 2-inch pieces
 1 fennel bulb, trimmed, cut into wedges
 1 cup tomato juice or virgin bloody Mary mix
 1 cup dry, red wine
 2 cups vegetable broth
 2 teaspoons sweet paprika
 2 teaspoons dried thyme
 1 teaspoon ground black pepper
 1 teaspoons salt
 Bay leaf

DIRECTIONS

1

Heat oil in a dutch oven or large pot over medium-high heat. When oil is hot, carefully place seitan pieces into pot. Sear on all sides till nicely browned, several minutes on each side. Remove from pot and set aside.

Add onion, celery, carrots, parsnips and fennel to the pot. Stir and let cook for several minutes. Add tomato juice, wine, vegetable broth, paprika, thyme, black pepper, 1 teaspoon salt and bay leaf. Bring to a simmer and cook until vegetables are tender, about 10 to 15 minutes. Add seitan and cover pot. Cook for another 3 to 5 minutes, until seitan is hot. Remove seitan from pot and place on a cutting board. Slice into thin strips. Spoon vegetables and broth into bowls and top with sliced seitan. Serve immediately.

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