Bubbie’s Untraditional Vegan ‘Brisket’
This interpretation of a traditional Eastern European Ashkenazi Rosh Hashanah staple will satisfy even the most die-hard traditionalists. There are a few steps involved but it is worth the effort. If you don’t have time to make your own seitan by all means use your favorite commercially produced brand. To make this gluten-free, substitute the seitan with underripe jackfruit to achieve a pulled meat texture.
Ingredients
1 full batch seitan (6 cups)
2½ lbs. white or yellow onions, sliced thinly
2 tablespoons minced garlic (more or less as you prefer)
3 to 4 large onions sliced into thin half moons (these are in addition to the onions above)
4 carrots, peeled and cut into chunks
4 to 6 Yukon Gold potatoes, cut into chunks
½ cup apricot or orange marmalade
1 cup semi sweet/dry red wine
1 cup tomato sauce
Oil for searing seitan
Vegetable broth
Salt to taste
1 to 2 teaspoons ground black pepper
1 to 2 tablespoons onion flakes
Step by Step Instructions
Step 1
Peel and slice the 2½ pounds of onions into thin slices.
Step 2
Place in a large frying pan with a little oil or vegan butter on a medium low heat and caramelize the onions. This should take about 30 or so minutes. The idea is to bring out the sugar and let them brown and not burn. Once the onions are fully caramelized, remove from the pan and set aside.
Step 3
Slice the seitan into ½ inch thick slices.
Step 4
In the same frying pan, heat a few tablespoons of oil on high heat and sear the seitan on all sides, set aside.
Step 5
Oil a deep casserole dish that has a lid (you can use foil to cover as well).
Step 6
Place a layer of sliced raw onions and place the seitan slices on top of those.
Step 7
Scatter the cut carrots and potatoes around the seitan.
Step 8
Slather the caramelized onions over the seitan slices.
Step 9
Season well with dried onion flakes, garlic, salt and pepper.
Step 10
Mix the marmalade, wine and tomato sauce together.
Step 11
Pour over the seitan and vegetables.
Step 12
If the liquid is not deep enough, use vegetable stock to bring the liquid up to almost covering everything in the casserole.
Step 13
Cover tightly and braise in the oven for 1 to 2 hours.
Step 14
Remove from the oven and taste sauce – adjust seasoning if needed.
Step 15
Serve over grain of choice.
