Sauerbraten

Ingredients

• 1 pound Seitan (store-bought or homemade)
• 2 cups Vegetable broth (low-sodium recommended)
• 1/2 cup Apple cider vinegar (for marinating)
• 1/4 cup Soy sauce (or tamari for gluten-free)
• 1 large Onion (sliced)
• 2 medium Carrots (sliced)
• 2 stalks Celery (chopped)
• 4 cloves Garlic (minced)
• 2 leaves Bay leaves (for flavor)
• 1 teaspoon Dried thyme (or fresh if available)
• 1 teaspoon Black peppercorns (for seasoning)
• 1 tablespoon Sugar (brown or coconut sugar)
• 2 tablespoons Cornstarch (for thickening the gravy)
• 1/4 cup Water (for mixing with cornstarch)

Instructions

1. 1

   In a large mixing bowl, combine the vegetable broth, apple cider vinegar, soy sauce, sugar, bay leaves, thyme, and black peppercorns to create the marinade.

2. 2

   Add the seitan to the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

3. 3

   Preheat your oven to 350°F (175°C).

4. 4

   In a large Dutch oven or oven-safe pot, heat a tablespoon of oil over medium heat. Add the sliced onion, carrots, celery, and garlic, sautéing until the vegetables are softened, about 5-7 minutes.

5. 5

   Remove the seitan from the marinade (reserving the marinade) and add it to the pot, browning on all sides for about 5 minutes.

6. 6

   Pour the reserved marinade over the seitan and vegetables in the pot. Bring to a simmer.

7. 7

   Cover the pot and transfer it to the preheated oven. Cook for 1.5 hours, stirring occasionally.

8. 8

   After 1.5 hours, remove the pot from the oven. Take out the seitan and set it aside on a plate.

9. 9

   In a small bowl, mix the cornstarch with water to create a slurry. Slowly stir the slurry into the pot, bringing the sauce to a simmer to thicken.

10. 10

    Slice the seitan and serve it with the thickened sauce over mashed potatoes, noodles, or your choice of side.