Pot Roast of Seitan, Aunt Gloria-Style

• Cooking spray
• 2 teaspoons mild vegetable oil, such as corn, canola, or peanut
• 1 large onion, thinly sliced
• 1 1/2 cups tomato sauce, commercial or homemade
• 1 can (16 ounces) jellied cranberry sauce
• 1 tablespoon prepared horseradish
• 1 teaspoon dry mustard
• 3 tablespoons red wine vinegar
• 1/4 cup dark vegetable stock (see tip, below) or commercial mushroom stock, or 1 tablespoon tamari or shoyu soy sauce plus 3 tablespoons red wine
• 16 ounces (2 packages) traditional-style seitan, well drained and sliced about 3/8 inch thick

1. 1.
2. Heat a large nonstick Dutch oven or one that has been sprayed with cooking spray.
3. When hot, add the oil and onion and saute over medium heat for about 5 minutes, or until the onion starts to soften.
4. 2.
5. Add the tomato sauce, cranberry sauce, horseradish, dry mustard, vinegar, and stock.
6. Raise the heat and bring the sauce to a hard boil.
7. Lower the heat to medium and simmer, uncovered, stirring occasionally, for about 15 minutes.
8. 3.
9. Add the seitan.
10. Lower the heat to a simmer and cook, covered, for 15 minutes more.
11. Serve hot, or refrigerate overnight, reheat, and serve the next day.

cooking spray, vegetable oil, onion, tomato sauce, cranberry sauce, horseradish, mustard, red wine vinegar, vegetable stock, seitan

Taken from www.epicurious.com/recipes/food/views/-pot-roast-of-seitan-aunt-gloria-style-231052 (may not work)