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Seitan "Pot Roast"
with potatoes / carrots / couscous

Active: 35 min Total: 35 min

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

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (69)
Gluten-free (7)
Paleo (8)
Vegetarian (14)

28 reviews

Used Field Roast Celebration roast instead of seitan for vegetarian version. Oh so good!

By: Michael
Posted: May 02, 2017
Diet: Vegetarian
0 Helpful

Added 2 bay leaves and 1/8 tsp cayenne after seeing the comments. Would also try some apple cider vinegar at the end next time (which is what America's Test Kitchen cookbook does in their brisket).

By: Kristen
Posted: Apr 22, 2017
Diet: Original
0 Helpful

liquid needed a lot of reduction. after 10 minutes in which it did reduce quite a bit i still added some thickener. we like sauce anyway

By: Nancy
Posted: Apr 20, 2017
Diet: Original
0 Helpful

The flavors just didn't come together in this for me.

By: Alice
Posted: Apr 18, 2017
Diet: Vegetarian
0 Helpful

I used mushrooms instead of seitan and it turned out well. I would cut back on the thyme if I made it again, it felt a little overpowering.

By: Jenna
Posted: Apr 17, 2017
Diet: Vegetarian
0 Helpful

This was super yum! Turned the juice into a sauce with some added cornstarch/beef stock mix. Was thinking that couscous might be good with some onion, garlic and rosemary next go around.

By: Nichole
Posted: Apr 17, 2017
Diet: Original
0 Helpful