Seitan "Pot Roast"
with potatoes / carrots / couscous

Name: Seitan "Pot Roast"
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3/4 cup Stock, any type (sub water); 1/2 tsp Salt; 2 Tbsp Butter; 3/4 cup Couscous; 16 oz Seitan, 1" / 2.5cm cubes (sub extra-firm tofu); 8 oz Carrots, chopped; 1 Onions, medium, sliced; 3 cloves Garlic, chopped; 1/2 tsp Ginger, fresh, grated; 1 lb Potatoes, peeled and cubed; 1 Tbsp Parsley, fresh (opt), chopped; 1/4 cup Flour; 1 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Soy sauce, low-sodium; 1 tsp Vinegar, red or white wine; 2 Tbsp Tomato paste; 1 tsp Thyme, dried; 3 cups Stock, any type; 1 tsp Lemon juice

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Sturdy seitan holds up well in this vegetarian twist on pot roast. Simmered with savory ingredients and served over couscous, it makes a hearty, satisfying dinner.

Ingredients

Metric

Servings:

Couscous:

Stock, any type - 3/4 cup (sub water)
Salt - 1/2 tsp
Butter - 2 Tbsp
Couscous - 3/4 cup

Seitan "Pot Roast":

Seitan - 16 oz , 1" / 2.5cm cubes (sub extra-firm tofu)
Carrots - 8 oz , chopped
Onions, medium - 1 , sliced
Garlic - 3 cloves , chopped
Ginger, fresh - 1/2 tsp , grated
Potatoes - 1 lb , peeled and cubed
Parsley, fresh (opt) - 1 Tbsp , chopped
Flour - 1/4 cup
Oil, cooking - 1 Tbsp + 1 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Vinegar, red or white wine - 1 tsp
Tomato paste - 2 Tbsp
Thyme, dried - 1 tsp
Stock, any type - 3 cups
Lemon juice - 1 tsp

Prep

Seitan / Carrots / Onions / Garlic / Ginger - Prep as directed. Store seitan in one container. Combine carrots and onions in another container. Combine garlic and ginger in a third container. (Can be done up to 5 days ahead)
Make couscous - Combine stock, salt and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 4 days ahead)
Potatoes / Parsley - Prep as directed.

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Make

Season seitan with some salt and pepper and toss with flour.
Heat a large sauce pan or Dutch oven over medium-high heat. Add first part of oil and then seitan to heated oil. Saute until seitan is golden brown on all sides, 4 to 5 minutes. Set seitan aside and return pan to heat.
Add second part of oil and then carrots and onions and cook until translucent and aromatic, 3 to 4 minutes. Add garlic, ginger, soy sauce and vinegar, scraping up any browned bits on the bottom of the pan.
Stir in tomato paste, thyme, stock, potatoes and add seitan back to pan. Bring to a simmer. Simmer, covered, until potatoes are tender, ~15 minutes.
Season with lemon juice and some salt.
If couscous was made ahead, reheat in the microwave.
Serve seitan, vegetables and cooking liquid over couscous. Top with parsley. Enjoy!

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