Ingredients
- ¼ cup + 2 Tbsp sunflower oil (or other neutral vegetable oil), divided
- 3 (8 oz) packages unflavored seitan chunks, drained and cut into bite-size pieces if necessary
- 1 large yellow onion, peeled and cut into 12 wedges through the root
- 2 medium carrots, peeled, halved lengthwise if thick and cut into ½-inch pieces
- 2 celery stalks, halved lengthwise if thick and cut into ½-inch pieces
- 4 garlic cloves, thinly sliced
- 1 (28 oz) can crushed tomatoes
- 1½ cups vegetable broth
- 2 Tbsp tomato paste
- 2 Tbsp brown sugar
- 1 Tbsp balsamic or red wine vinegar
- 1 ½ tsp onion powder
- 1 tsp sweet paprika
- 1 tsp Diamond kosher salt, plus more as needed
- ½ tsp freshly ground black pepper
Instructions
- Preheat the oven to 400˚F. Heat ¼ cup of the oil in a Dutch oven or other large, wide-bottomed pot set over medium-high heat. Add the seitan chunks and cook, stirring occasionally, until golden and crisp, 8-10 minutes. Use a slotted spoon to transfer the seitan to a bowl.
- Add the remaining 2 Tbsp oil to the Dutch oven. Add the onion, carrots and celery, lower the heat to medium and cook, stirring occasionally, until browned and beginning to soften, 8-10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the crushed tomatoes, broth, tomato paste, brown sugar, balsamic vinegar, onion powder, paprika, salt and black pepper and stir to combine. Bring to a bubble then cover and transfer to the oven. Roast, stirring once or twice, until the vegetables are fully tender and the sauce has thickened, 45-60 minutes.
- Remove from the oven, taste and add more salt if needed. Let sit for 10 minutes, then transfer the seitan and veggies to a serving platter. Spoon the sauce over top and serve hot.
Notes
Store the brisket, covered, in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Ashkenazi