While traditional Jewish cooking is based more in Eastern Europe than it is in the Middle East, we’d like to honor the upcoming holiday of Rosh Hashanah, which is the Jewish New Year, with a wonderful vegetarian equivalent to a traditional dish that’s commonly served at this time of year, brisket. In our case, it’s seitan brisket… and it’s delicious!
This wonderful recipe was created by Leah Koenig. Her adaptations of old-country Jewish dishes are fantastic, so we feel rather lucky to be able to share this one with you.
Read on for the recipe and leave a comment about your favorite way to use seitan for your chance to be today’s Everyday Giveaway winner!
Ingredients
2 Tablespoons olive oil
2 medium onions, sliced vertically
2 medium carrots, sliced into 1-inch pieces
2 celery stalks, chopped roughly
1/2 Tablespoon tamari
15 oz seitan, sliced
freshly ground black pepper
Gravy
1 3/4 cups vegetarian stock
3/4 cup grape juice or fruity red wine
1 1/2 Tablespoons brown sugar
1 teaspoon caraway seeds
freshly grated black pepper
3 Tablespoons Earth Balance® Natural Buttery Spread
1/4 cup unbleached flour
2 cloves garlic, minced
Salt to taste
Glaze
1 1/2 Tablespoons miso paste
1 1/2 Tablespoons grape juice or fruity red wine
1 1/2 Tablespoons brown sugar
Preheat oven to 375F. Add oil, onions, carrots, celery, and tamari to a heavy baking dish. Stir to coat the veggies and then roast for 40 minutes.
Remove dish from oven and distribute seitan on top of the veggies. Combine stock, juice/wine, brown sugar, and caraway seeds and pour over seitan and veggies. Grind black pepper over top, cover tightly with foil, and return to oven. Bake an additional 40 minutes.
Remove pan, uncover, and ladle out as much of the cooking broth as possible into a large liquid measuring cup. Heat butter in a skillet over medium heat. Whisk in flour and cook, whisking constantly, for 3 minutes. Slowly whisk in reserved cooking broth, and stir constantly until smooth and thick, 2-3 minutes. If you don’t have enough broth left, add stock to substitute. Stir in half the garlic. Spread sauce onto the seitan, stirring to blend. Add salt to taste.
Raise oven temperature to broil. Prepare the glaze by whisking the juices/wine, brown sugar, miso, and remaining garlic together. Spoon the glaze over the seitan. Return to the oven and broil, uncovered, until bubbling hot and deeply browned, 5 to 10 minutes. Serve hot.
Delicious! Leah has just released her own book, The Hadassah Everyday Cookbook, filled with traditional Jewish foods for holidays and every day, including many Kosher and vegetarian recipes. Thanks for sharing with use Leah!
We love that this recipe uses seitan as a meat substitute. What are your favorite uses for seitan?
Talk seitan with us for your chance to win free Earth Balance® products… becoming our Everyday Giveaway winner is as easy as commenting below!
