Seitan Brisket and Vegetables
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.
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 to 5 stalks celery, cut into 2-inch pieces
- 4 to 5 carrots, peeled and cut into 2-inch pieces
- 3 to 4 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 cup vegetable broth
- 2 teaspoons sweet paprika
- 2 teaspoons dried thyme
- 1 teaspoon ground black pepper
- 1 to 2 teaspoons salt
- Bay leaf
Instructions
- 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.
