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Kate Veltkamp

Vegan Pot Roast

5 from 2 votes
A hearty, comforting meal of seitan 'beef tips' with root vegetables in a rich sauce.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Dry ingredients
  • 1 ¾ cup vital wheat gluten
  • 1 T mushroom powder
  • 2 t onion powder
  • 1 T garlic powder
  • ¼ t msg optional
  • 1 T nutritional yeast
  • 2 t beet root powder optional
Wet ingredients
  • ⅔ cup no-beef broth i like better than bouillon brand
  • 1 T miso
  • 1 T oil of choice
  • 2 t worcestershire
  • 2 t browning liquid
  • 1 can of jackfruit in water drained and then pulsed in the food processor until shredded.
Veggies
  • 5 red potatoes
  • 5 whole carrots
  • 1 onion
  • ¼ cup vegan butter
Sauce
  • 1 ½ cup no beef broth
  • 2 T tomato paste
  • 2 t worcestershire
  • ½ cup dry red wine
  • 1 tsp garlic powder
  • 1 tsp browning liquid
  • ¼ cup flour

Method
 

  1. Preheat oven to 350 degrees. Combine all dry ingredients in a large bowl and mix thoroughly. In a medium bowl or blender, combine all wet ingredients and then add them to the dry bowl. Add jackfruit shreds, stir thoroughly, and then begin to knead. Do so for a few minutes until you have a cohesive mass. You will lose a few jackfruit shreds, but no worries.
  2. Wrap tightly in two large pieces of sturdy aluminum foil and bake for 1 hour. Meanwhile, prep your other pot roast ingredients. Prepare veggies by peeling potatoes and carrots (if you wanna), then roughly chopping them and the onion into bite sized cubes. Add to the dutch oven with butter and heat on medium for 3 minutes. Add sauce ingredients to a blender to combine, then put them in the roast pot and stir to evenly coat.
  3. Remove roast from oven and let cool 10 min before opening the parcel. Cut into smallish, bite sized chunks and lightly stir to combine. (We don’t want the seitan getting too broken up.)
  4. Put lid on dutch oven/put foil on pan and place in the oven for 20 minutes. (we are basically just cooking the potato and carrot through here while infusing the seitan with the sauce.) Remove lid/foil and roast for 5 more minutes. Remove and let cool a few minutes before serving. Some seitan chunks will probably need to be shredded with two forks. Enjoy!