Seitan Osso Buco
Seitan Osso Buco is a modern vegan version of a classic Italian dish. It is a braised dish with carrots, white wine, and broth. I love the carrots in this dish! Feel free to add more carrots than the recipe calls for. They are bright, fresh, and earthy all at the same time. The carrots are complimented by the wine and citrus in the broth. The seitan needs to cook in the broth for an hour. That hour of simmering time also allows the broth to develop complex layers of flavor. The broth is the best part!
We like to serve it over grits or polenta. Grits are a Southerners best friend so that’s my go to but it is also amazing served with pasta or mashed potatoes. That’s usually what I do with the leftovers. Basically you want to serve it over anything that will soak up the yummy broth. Seitan Osso Buco is not hard to make but it is a little time consuming. That time spent cooking with your family makes it the perfect dish for a cold winter weekend. Plus I love the leftovers to take to work for lunch on Monday!
Seitan Osso Buco
Ingredients
- 2 large carrots diced
- 1 white onion chopped
- 2 cloves garlic minced
- 1 orange sliced
- 1 cup orange juice
- 4 cups veggie broth
- 1 cup white wine
- 3 tbsp tomato paste
- 2 tbsp flour
- 1 tbsp olive oil
- 1 tsp fennel seed
- 1 sprig rosemary
- 1 tbsp thyme
- 1 bay leaf
- 1 cup vital wheat gluten
- 1/8 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 3/4 cup water add more if needed
- 1 cup grits
Instructions
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Using large pot or dutch oven with a lid saute onion and carrot in olive oil until golden brown. Add the garlic and fennel seed then cook for another minute stirring frequently. Add the flour and tomato paste. Continue to stir and cook for a minute or two. Add the white wine and orange juice. Then add your rosemary, thyme, and bay leaf. Bring to a simmer
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Meanwhile use a large mixing bowl to knead the seitan dough together. In your mixing bowl combine: 1 cups vital wheat gluten, 1/8 cup chickpea flour, 1/4 cup nutritional yeast, 1 tbsp soy sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp paprika, and 3/4 cup water. Use a little more water if needed to bring the dough together. Knead the seitan for about five minutes then divide it into four equal pieces. Flatten out each piece wrap individually with cheese cloth and tie with twine.
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Add the orange slices and seitan cutlets wrapped in cheese cloth to the pot and cover with four cups of veggie broth. Add more liquid if needed to cover the seitan. Simmer for one hour with the lid on.
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After the seitan has simmered for an hour you can take out and unwrap. Slice the seitan and return to the pot. Remove the orange slices and bay leaf.
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To make the grits when you are ready to serve bring 4 cups of water to a low boil. Add the grits and simmer for 15 to 20 minutes. Stir often. Add salt and pepper to taste. When the grits are cooked you can serve the seitan osso buco over the grits.
Recipe Notes
For this recipe you will also need cheese cloth and string to tie it with.
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