Main Courses > International Cuisine > European Mains > German Sauerbraten

Vegetarian Sauerbraten with Seitan

Enjoy a vegetarian twist on the classic German Sauerbraten! This recipe uses seitan to replicate the meaty texture, marinated in a traditional tangy sauce. A delicious and satisfying meat-free alternative.

Prep Time
30 minutes (plus 2-3 days marinating)
Cook Time
2-2.5 hours
Servings
6-8
Ingredients
  • 1.5-2 lbs Seitan Roast
  • 2 cups Red Wine Vinegar
  • 2 cups Water
  • 1 cup Red Wine
  • 1 Yellow Onion, sliced
  • 2 Carrots, sliced
  • 2 Celery Stalks, sliced
  • 2 Bay Leaves
  • 6-8 Juniper Berries
  • 1 tbsp Black Peppercorns
  • 4-6 Allspice Berries
  • 4-6 Cloves
  • 2 tbsp Brown Sugar
  • 2 tbsp Balsamic Vinegar
  • 2-3 Gingerbread Cookies (Lebkuchen), crushed
  • 2 tbsp Vegetable Oil
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 2 tbsp Cornstarch
  • 1/4 cup Cold Water
  • 1 tsp Liquid Smoke

Preparing the Marinade

In a large bowl, combine the red wine vinegar, water, red wine, sliced onion, carrots, celery, bay leaves, juniper berries, peppercorns, allspice berries, cloves, and liquid smoke. Mix well.

Marinating the Seitan

Place the seitan roast in a large resealable bag or a non-reactive container. Pour the marinade over the seitan, ensuring it is fully submerged. Seal the bag or cover the container tightly. Marinate in the refrigerator for 2-3 days, turning the seitan occasionally.

Searing the Seitan

Remove the seitan from the marinade and pat it dry with paper towels. Reserve the marinade. Season the seitan with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Sear the seitan on all sides until lightly browned.

Braising the Seitan

Remove the seitan from the pot and set aside. Add the reserved marinade to the pot and bring to a simmer. Add the brown sugar and balsamic vinegar, stirring to dissolve. Return the seitan to the pot, ensuring it is mostly submerged in the liquid. Reduce the heat to low, cover the pot, and simmer for 2-2.5 hours, or until the seitan is tender and has absorbed the flavors.

Making the Sauce

Remove the seitan from the pot and set aside to rest. Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids. Bring the strained liquid to a simmer over medium heat. Stir in the crushed gingerbread cookies. In a small bowl, whisk together the cornstarch and cold water to form a slurry. Gradually add the cornstarch slurry to the simmering sauce, stirring constantly until the sauce thickens. Adjust seasoning with salt and pepper to taste.

Serving

Slice the Seitan Sauerbraten thinly. Serve with the thickened sauce. Traditionally served with potato dumplings (Kartoffelklöße) or spaetzle and red cabbage (Rotkohl).

Nutrition Facts Estimated per 100g of product

Calories: Approximately 150-200 kcal
Protein: 15-20g
Fat: 5-8g
Carbohydrates: 8-12g (depending on sugar content)

Other Considerations for Nutrition

Nutritional values may vary based on the brand and type of seitan used. Check the label for accurate information. Adjustments to the marinade (e.g., sugar content) can also impact the carbohydrate count. Seitan is high in protein and iron.

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FAQ

  • Can I use store-bought seitan?

    Yes, you can use store-bought seitan roast. Make sure it's a firm and dense variety for best results. Alternatively, you can make your own seitan from scratch.
  • Does the marinade need to be adjusted for seitan?

    The marinade recipe is designed to work well with seitan, so no major adjustments are necessary. The liquid smoke enhances the smoky and savoury flavour.
  • Can I skip the gingerbread cookies?

    The gingerbread cookies add a distinctive flavor and help thicken the sauce. If you omit them, you may need to use more cornstarch or another thickening agent.