Vegan Brisket with Roasted Carrots, Shallots, and Turnips

Photo: Jim Franco

Seitan Brisket with Roasted Carrots, Shallots, and Turnips
Serves 8 to 10

This recipe was lovingly handed down to Joy from her grandmother Minerva, and she continues her delicious family tradition, vegan-style.

2 tablespoons unbleached all-purpose flour
2 pounds seitan, in 1 or 2 large pieces
1 ½ teaspoons sea salt
1 ½ teaspoons freshly ground black pepper
1 ½ teaspoons smoked paprika
2 tablespoons extra-virgin olive oil
1 Vidalia onion, coarsely chopped
½ cup red wine
2 tablespoons white wine vinegar
1 tablespoon tamari
3 cups peeled and diced plum tomatoes
½ teaspoon chopped fresh flat-leaf parsley
½ teaspoon chopped fresh chives
¼ teaspoon chopped fresh rosemary leaves
¼ teaspoon chopped fresh oregano
2 bunches baby carrots, trimmed and peeled
2 bunches baby turnips, trimmed and peeled
1 pound fingerling potatoes, halved
1 pound shallots, peeled and halved

Preheat the oven to 350°F.

Put the flour in a shallow bowl and dredge the seitan to coat completely. Sprinkle the seitan with the salt, pepper, and paprika. Heat 1 tablespoon of the olive oil over medium-high heat in a large sauté pan and brown the seitan on all sides, about 6 minutes. Remove the seitan from the pan and set aside.

Add the remaining 1 tablespoon of the olive oil to the pan, add the onion, and cook over medium heat, scraping up the browned bits, until softened, about 5 minutes. Add the wine, vinegar, and tamari, and cook, stirring until the sauce begins to thicken, 3 to 5 minutes. Add the tomatoes, parsley, chives, rosemary, and oregano and cook, stirring occasionally to break up the tomatoes, until the sauce is thickened, 15 to 20 minutes.

Combine the seitan, carrots, turnips, potatoes, and shallots in a large roasting pan and pour the tomato sauce over them. Cover the pan with aluminum foil and roast for 45 minutes. Remove the foil and roast until the vegetables are fork-tender, about 15 minutes.

Slice the seitan and serve with the vegetables and juices.

Excerpted from Vegan Holiday Cooking from Candle Cafe (Ten Speed) by Joy Pierson, Angel Ramos, and Jorge Pineda (2014)

More vegan cooking:
Vegan Butternut Squash Lasagna
Vegan Pumpkin Pancakes
Vegan Pad Thai