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Week of 4/10/17

Seitan "Pot Roast"
with potatoes / carrots / couscous

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Seitan "Pot Roast"
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.
Tags
One Pot
Proteins
Plant-based "meats"
Cuisines
American
Save recipe
101

Ingredients

Metric
Servings:
4
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

  1. 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)
  2. 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)
  3. Potatoes / Parsley - Prep as directed.

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Make

  1. Season seitan with some salt and pepper and toss with flour.
  2. 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.
  3. 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.
  4. 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.
  5. Season with lemon juice and some salt.
  6. If couscous was made ahead, reheat in the microwave.
  7. Serve seitan, vegetables and cooking liquid over couscous. Top with parsley. Enjoy!

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