Meatless Monday for the Holidays

For this meatless Monday, here's a vegetarian version of my Rosh Hasahana Brisket recipe.

Traditional "Beef" Brisket - Veggie Style

1 9oz. bag Gardein beef style strips (or 9oz. beef style seitan chunks)

2-3 tbs. organic, all natural onion soup mix (I use Simply Organic brand)

2-3 carrots, peeled and cut in chunks (or about a dozen baby carrots)

2 parsnips, peeled and cut in chunks

1 sweet potato, peeled and cut in chunks

1-2 small yukon gold potatoes, cubed

1 medium bulb fennel, sliced

3 garlic cloves, chopped

1 small onion, roughly chopped

1-2 rips celery, chopped

1/2 cup ketchup

2 cups good red wine 

2 tsp. cornstarch dissolved in a little red wine OR 1 tbs. pan-searing flour (I found this at Wegmans)

1/4 cup apple cider, water, or vegetable broth

1 tbs. cocoa powder

Salt to taste

1 bayleaf

Fresh ground pepper to taste

Pinch of cinnamon

3 tbs. olive oil

Preheat your oven to 375. In a large skillet, heat 2 tbs. olive oil over medium-high flame. Add all the vegetables, season with a little salt and pepper, and saute until they just begin to soften, about 7 minutes. In a separate pan, heat 1 tbs. olive oil over medium heat and saute Gardein or seitan. Season with 1 tbs. of the onion soup mix.

When the "meat" is slightly browned, put it in a deep casserole dish or dutch oven along with the veggies. Add wine, ketchup, cider (or other liquid) and remaining seasonings/herbs. Add cornstarch mixture or pan-searing flour. Stir to combine thoroughly. Cover with foil or a lid and bake 30-40 minutes until vegetables are fork-tender.

Serve with a side of buttered egg noodles or noodle kugel.