Vegan Sauerbraten

Ingredients for 4 servings:

• 200 g gluten (wheat gluten)
• 200 ml water
• 40 ml vegetable oil
• 4 tbsp soy sauce
• 1 tsp, heaped onion powder
• 1 tsp, heaped garlic powder
• 1 tsp, heaped yeast extract
• 3 m.-sized onion(s)
• 1 liter red wine, vegan
• 100 ml red wine vinegar, vegan
• 15 juniper berries
• 15 carnations
• 3 bay leaves
• 400 ml vegetable stock
• 2 tbsp beet syrup
• 1 tbsp, heaped potato starch
• n. B. vegetable oil
• n. B. Salt
• n. B. Pfeffer
• n. B. sugar

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 2 hours; Total time approx. 3 days 3 hours

original seitan roast with delicious sauce

Place the wheat gluten (often called seitan fix) in a bowl. Mix the water, oil, soy sauce, onion and garlic powder, and yeast extract well in a shaker and gradually add to the wheat gluten. The goal is a brownish, very chewy consistency. Some sauce may remain if necessary. Knead the dough thoroughly, shape it into a roast, and place it in a tall pot. Cover the roast with water, add the vinegar, and 250 ml of the wine. Peel and roughly dice one onion, and add it to the pot. Add five cloves, five juniper berries, and one bay leaf, and bring the sauce to a boil. Continue simmering on medium heat for 1.5 hours, then turn off the heat and let the roast cool on the stovetop. Roughly dice another onion and place it in a sealable container. Add five more cloves and five juniper berries and pour over the remaining wine. Now add the roast to the wine and, if necessary, add a little more of the stock until the roast is covered. The remaining stock can be discarded. Making a new stock is important because the aromas of the vinegar and the alcohol in the wine will have evaporated. The roast should now marinate for three days. If you’re in a hurry: this step can be skipped, but the flavor will then not penetrate the interior of the roast. After the resting time, remove the roast from the stock, pat dry, and fry all over in oil until crispy. Then cut the roast open and set aside. Pour the stock the roast has been resting in through a sieve, reserving 400 ml of the liquid. Peel one onion, finely dice it, and sauté it in a little oil until translucent. When the onions are translucent, add the sugar beet syrup and let it caramelize slightly. Now deglaze with the stock and vegetable broth and add the remaining spices. The sauce should now simmer for about 15 minutes. Now season the sauce to taste with salt, pepper, and sugar. To thicken the sauce, dissolve the cornstarch in a little water and stir in. Add the sliced ​​roast to the sauce and heat through. This goes well with potato dumplings and red cabbage.