1 lb. seitan, cut into chunks
½ cup + 3 Tbs. chickpea flour, divided
1 tsp. salt
½ tsp. pepper
1 tsp. garlic powder
2 Tbs. canola oil
8 oz. cremini mushrooms, sliced
1 medium onion, chopped
3 cloves garlic, minced
3 carrots, cut into chunks
4 large red or Yukon potatoes, cut into chunks
1 bay leaf
1 tsp. dried thyme
½ cup fresh parsley, chopped
½ cup red wine (optional)
3-4 cups low-sodium vegetable broth
2 Tbs. vegan Worcestershire sauce
2 tsp. Dijon mustard
Kosher salt and black pepper to taste
Fresh parsley, for garnish
When all the seitan is cooked, add the mushrooms to the pot. If the pot is dry, you can add more oil. Let the mushrooms cook until they brown, about 6 minutes. Add the onion, garlic, and carrots to the pot. Cook until they start to soften, about 4 minutes. Add the potatoes to the pot.
Add the bay leaf, thyme and parsley to the pot. Mix the spices and the vegetables well. Add the red wine to the pot and cook until it reduces by half, about 5 minutes. Add the broth to the pot, enough so that the liquid measures about 2 inches higher than the vegetables. You can also use water to supplement the broth. Bring the liquid to a boil, then reduce the heat to medium-low and simmer for 20 minutes or until the potatoes are fork-tender.
Return the seitan chunks (if you haven’t eaten them all) to the pot and mix them in with the vegetables. Clearing a spot in the liquid, mix in 3 Tbs. of flour. This will thicken the sauce. Add the Worcestershire sauce and mustard and mix well. Let cook until the sauce thickens, about 5 minutes. Add salt and pepper to taste. Serve in a bowl garnished with fresh parsley.
To make gluten-free pot roast: substitute tofu or Beyond Meat for the seitan. Make sure to use gluten-free flour and gluten-free Worcestershire sauce.
The “V” Word: Say it. Eat it. Live it.