Description:
“Sauerbraten” is a hearty and opulent meal, which you would eat on Sundays or holidays like Christmas.
Now, this is not something you whip up within an hour – it requires some prep time the day before. But the actual preparation is not as complex as you might guess. Down below you can find the instructions for making the roast and the sauce. We usually eat it with potato dumplings and red cabbage.
Servings: 4
Ingredients:
1 kg (2 lbs) vegan roast “meat”
Marinade:
0.75 l (3 cups) red wine
0.5 l (2 cups) red wine vinegar
2 onions
1 carrot
1 tsp juniper berries
5 cloves
2 bay leaves
2 Tbsp sugar beet syrup
1 Tbsp salt
Sauce:
2 onions
3.5 spicing biscuits*
5 Tbsp raisins
2 Tbsp sugar beet syrup (can be substituted with molasses)
salt & pepper
some oil
150 ml (0.5 cup) water
*I don’t actually know if you can buy them in every country – they are gingerbread cookies used for thickening the sauce and adding that gingerbread taste. If you cannot find them, use classic gingerbread (without chocolate glaze).
Instructions:
- For the marinade, chop onions & carrot and place both in a big pot.
- Add red wine, vinegar, juniper berries, cloves, bay leaves, salt & sugar beet syrup. Now bring everything to a boil and let simmer for 5 minutes.
- Cut roast into slices.
- Take pot off the heat and place roast slices in the marinade so that all slices are fully covered. Let marinade cool and leave in the refrigerator over night.
- On the next day, take the roast slices out and put aside. Pass the marinade through a sieve and also set aside.
- For the sauce, chop 2 onions and cook in some oil until transparent. Break the biscuits into pieces and add to the onions together with 2 tbsp of the raisins and the sugar beet syrup. Salt & pepper to taste.
- Now add the marinade to the sauce and let simmer for about 20 minutes.
- Puree sauce with an immersion blender. Then add remaining raisins.
- Before serving, place roast slices in the sauce and heat everything up. Serve with potato dumplings and red cabbage.
Recipe Courtesy of Nadine // Our Vegan Revolution
Adapted from Simply-Vegan