Sunday, April 26, 2009

Vegan Pot Roast with Seitan

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Doesn't this look just like real pot roast with meat? This is the first time that I've ever had seitan in non-Chinese food. I think the key with seitan is to infuse it with enough flavors that it mimics the flavors of real meat. One of the ways to do that is to slow roast it for a fairly long period of time. That's what we did here.

The cooking method is spot on with this recipe, but I think the flavors are off. All the vegetables came out too sweet as a result of adding both canned pinapples and brown sugar. I would certainly try to make another pot roast using the same cooking method but different ingredients.


  1. Have you ever seen vegetarian sea bass? It's some kind of tofu product sliced into football-shaped filets, and the edge is wrapped in seaweed. It's one of the best vegetarian meat dishes I've ever had. You just simmer it in ginger, green onions, and soy sauce like you would a normal fish--I say simmer because normally you'd steam it but with soy product I'd simmer it and flip it once.

  2. I haven't seen any vegetarian sea bass. The last time I went to Ranch 99, they only had deep fried seitan, which is really unappetizing just thinking about it. But I think there are definitely many more ways that we can incorporate seitan into our meals.