Seitan roast with parsnips, boiled potatoes and red cabbage

Ingredients for 4 servings:

• 175 g seitan flour
• 200 ml water, cold
• 200 ml vegetable stock
• 100 ml rapeseed oil
• 1 shallot(s)
• 1 pinch(s) of rock salt
• 1 tsp mustard
• 1 pinch of caraway seeds
• ½ tsp fennel seeds
• ½ tsp coriander seeds
• ½ tsp black peppercorns
• 1 pinch(s) cumin
• ½ tsp orange zest, dried
• ½ tsp lemon zest, dried
• ½ tsp chili flakes
• 4 g mushrooms, dried, mixed
• 1 red cabbage
• 2 onions, red
• 1 olive oil
• 500 ml soy cream (Soy Cream Cuisine)
• 2 tbsp white wine vinegar
• 1 tbsp jam (berry jam)
• 2 parsnips
• Sea salt
• 400 g potatoes

Instructions

Working time approx. 1 minute; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 31 minutes

vegan

Seitan roast: Finely chop the dried mushrooms and soak them in hot water, letting them stand for 15 minutes. Crush the spices mentioned above in a mortar and pestle and mix. Preheat the oven to 150°C (top/bottom heat). Mix the seitan powder and the spices. Place the water, rapeseed oil, and the mushrooms, including the soaking water, in a food processor. Run the food processor on low speed and gradually stir in the powder. Wrap the finished seitan in baking paper and place it in a tagine. Bake in the hot oven for 1.5 hours. After 1.5 hours, add the vegetable stock and bake for another hour. Then remove the baking paper and add the diced shallot. Roast in the oven for another hour. While the roasting time is running, prepare the side dishes: Peel and boil the potatoes. 40 minutes before the end of the roasting time, peel the red onions, slice them into rings, and sauté them in a pan with a dash of olive oil for 10 minutes. Stir occasionally. Grate the red cabbage in a food processor. Add it to the onions along with the vinegar, jam, and a little water and braise for 20-25 minutes until softened. Stir occasionally, then season to taste. Peel and dice the parsnips. Place them in a pot with a pinch of salt and a little olive oil and brown over high heat for 10-15 minutes. Reduce the heat, cover halfway, and cook the vegetables for another 15 minutes. Stir occasionally. Remove the roast from the oven and keep warm on a platter. Pour the soy cream into the tagine’s cooking liquid, bring to a boil, and season to taste. Now arrange everything for serving and season to taste. The recipe can also be found here on my blog: https://www.vegan-cooking-with-thalija.de/archive/174/signal-2018-08-31-195315