Keep meat in the refrigerator, covered with marinade, for 1-3 days, turning occasionally. Combine the vinegar, wine, water and seasonings, pour this mixture over the meat. Add more vinegar marinade, red wine, or veggie broth if needed and serve.It is best to have the meat in one solid piece, but if it is boned and rolled, make sure it has no added covering of suet.In the end, stir in the plant-based creme fraiche (sour cream), season to taste, and simmer for another 20-30 minutes, so the seitan becomes soft. Add more red wine, vegetable stock, or vinegar marinade to the sauce if needed.(we cooked the slices for several hours, so go for the chunks to save time!) This is really important cause otherwise, your seitan turns out too chewy.
Remove the roast from the pan again, slice, and pull apart with the help of two forks to shred the loaf into bite sized chunks.Let simmer for 20 minutes until the sauce becomes creamy. Add four to five big scoops of the vinegar marinade and stir.Now deglaze with vegetable stock and mix well, so that no lumps form. Add tomato paste and flour to the pan and allow to roast briefly.If the seitan roast turned brown, take it out of the pan. Add the onions from the marinade and fry.Heat a large and tall pan with 4 tablespoons of vegetable oil and fry the seitan roast from all sides.Take the seitan roast from the vinegar marinade the next morning and drain well.Allow marinating overnight at room temperature. Peel and quarter onions and add them to the marinade.Add bay leaves, cloves, and juniper berries. The roast should almost be covered completely. In another bowl, add water, red wine vinegar, and red wine.Mix the seitan fix powder to the cold vegetable stock and knead with your hands.Add the vegetable stock, mustard, and soy sauce and stir well. Mix all spices for the seitan roast in a big bowl.We used it for our homemade spaetzle and to thicken the sauce. They have a large selection of vegan products for your vegan Christmas dinner, such as wheat flour. We're happy that Edeka supported us and this recipe. Better prepare the spaetzle right before serving, cause they need to be fresh.
After that, you can prepare the seitan roast easily in the morning and heat it in the evening just for a short time. Also, the seitan roast needs one night to marinate. We recommend to prepare the red cabbage the day before and only to heat it shortly before serving. Besides, we also prepared our () and homemade spaetzle. Don't worry we wrote down the exact way in the recipe. Since we need very soft seitan in the end, we cut down slices and with the help of two forks we break up the seitan. You get seitan powder in a lot of supermarkets in Germany. As a substitute for beef, we used seitan, which can quickly be turned into a big roast with the help of vegetable broth and spices. So the meat spends many hours before it gets fried and simmered and finally turns out very, very soft and tender. The typical Swabian specialty is usually made from beef and gets marinated for several days. My grandmother gave the recipe to my mother, and since then we have been eating Sauerbraten every and every year. Swabian Sauerbraten with red cabbage and spaetzle is one the most cooked dishes on Christmas Eve at my families house.
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