Holiday Seitan Roast

• 1 tsp. sea salt
• 1 tsp. freshly ground black pepper
• 1 tsp. smoked paprika
• 1 recipe Homemade Seitan or 1 lb. seitan, divided into 2 pieces
• 2 Tbs. olive oil, divided
• 1 Tbs. unbleached all-purpose flour
• 1/4 cup red wine
• 1/4 cup tomato paste
• 1/2 cup low-sodium vegetable broth
• 2 tsp. tamari or soy sauce
• 1/2 tsp. chopped fresh thyme
• 1/4 tsp. chopped fresh rosemary
• 8 oz. baby carrots (1 1/4 cups)
• 3 stalks celery, chopped (1 cup)
• 1 large parsnip, chopped (4 oz.)
• 12 oz. small purple potatoes, halved
• 2 cups pearl onions, peeled and halved if large

1. Preheat oven to 350F.
2. Combine salt, pepper, and paprika in small bowl.
3. Rub over seitan pieces.
4. Heat 1 Tbs.
5. oil in large skillet over medium-high heat.
6. Add seitan, and brown 6 minutes, turning to cook all sides.
7. Remove seitan from pan, and set aside.
8. Add remaining 1 Tbs.
9. oil to pan, sprinkle with flour, and reduce heat to medium.
10. Cook 3 minutes, or until smooth roux forms.
11. Add wine, then tomato paste, broth, tamari, thyme, and rosemary; cook 3 to 5 minutes, or until sauce begins to thicken.
12. Transfer seitan to roasting pan.
13. Surround with carrots, celery, parsnip, potatoes, and onions.
14. Pour sauce over top.
15. Cover with foil, and roast 35 to 45 minutes.
16. Remove foil, and roast 10 to 15 minutes more.
17. Thinly slice seitan, and serve with vegetables and sauce.

salt, freshly ground black pepper, paprika, seitan, olive oil, flour, red wine, tomato paste, vegetable broth, soy sauce, thyme, fresh rosemary, baby carrots, stalks celery, purple potatoes, pearl onions

Taken from www.vegetariantimes.com/recipe/holiday-seitan-roast/ (may not work)