Vegan Sauerbraten

The Sauce:
 1-2 tbsp olive oil

2 cups water

1 cup vegan dry red wine

1 cup balsamic vinegar, or less if preferred (thank you Costco!)

1-2 carrots, coarsely chopped

1-2 stalks of celery, coarsely chopped

1 medium onion, coarsely chopped

2 cloves of garlic, chopped

1 tbsp whole black peppercorns

1 tbsp juniper berries

1 tbsp mustard seeds

2 bay leaves

First, combine all the above in a large pot and allow to simmer for 20-30 minutes.  Then pour cooked sauce through a fine-mesh sieve.  Reserve the strained liquid for use below.  Compost the discarded veg.

The Protein:

1 tbsp olive oil

2 shallots, minced

thick slices of a prepared seitan roast

Then, sauté shallots in oil until translucent.  Add seitan slices and brown lightly on each side. Reserve the browned seitan with sautéed shallots for use below.

To Finish the Sauerbraten:

2 tbsp vegan butter

2 tbsp flour

1 1/4 to 1 1/2 cups vegetable broth

Reserved Sauce from above

1-2 handfuls raisins

6 crushed vegan gingersnaps

To finish the Sauerbraten, add the vegan butter and flour to a large skillet or pot.  Stir continuously for about a minute to cook out the pasty flour taste without browning the mixture.  We are not making a Cajun roux here, folks.  Whisk in the vegetable broth, reserved Sauce, raisins, and crushed gingersnaps. Continue whisking until gingersnaps have dissolved.  Add the reserved shallots and seitan.  Simmer for 5-10 minutes to allow seitan to absorb some of the Sauerbraten sauce.  Serve with vegan Spätzle or pasta.