Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp brown sugar
  • 1 1/2 Tbsp miso paste
  • 1 1/2 Tbsp grape juice or fruity red wine
  • salt to taste
  • 2 cloves garlic, minced
  • 1/4 cup unbleached flour
  • 3 Tbsp butter or canola oil
  • freshly ground black pepper
  • 1 teaspoon caraway seeds
  • 1 1/2 Tbsp brown sugar
  • 3/4 cup grape juice or fruity red wine
  • 1 3/4 cups pareve "chicken"-flavored stock or vegetable stock
  • 1/2 Tbsp tamari
  • 15 oz seitan, sliced
  • 2 Tablespoons olive oil
  • 2 medium onions, sliced vertically
  • 2 medium carrots, sliced into 1-inch pieces
  • 2 celery stalks, chopped roughly

Instruction

  • Preheat oven to 375F. Add oil, onions, carrots, celery, and tamari to a heavy baking dish. Stir to coat the veggies and then roast for 40 minutes.
  • Remove dish from oven and distribute seitan on top of the veggies. Combine stock, juice/wine, brown sugar, and caraway seeds and pour over seitan and veggies. Grind black pepper over top, cover tightly with foil, and return to oven. Bake an additional 40 minutes.
  • Remove pan, uncover, and ladle out as much of the cooking broth as possible into a large liquid measuring cup. Heat the butter/oil in a skillet over medium heat. Whisk in flour and cook, whisking constantly, for 3 minutes. Slowly whisk in reserved cooking broth, and stir constantly until smooth and thick, 2-3 minutes. If you don't have enough cooking broth left, add stock to substitute. Stir in half the garlic. Spread sauce onto the seitan, stirring to blend. Add salt to taste, if needed.
  • Raise oven temperature to broil. Prepare the glaze by whisking the juices/wine, brown sugar, miso, and remaining garlic together. Spoon the glaze over the seitan. Return to the oven and broil, uncovered, until bubbling hot and deeply browned, 5 to 10 minutes. Serve hot.