#Vegan sauerbraten full

Heat beef broth, wine, vinegar, onion powder, salt, garlic, bay leaves, clove, crushed juniper berries, peppercorns and mustard seeds to a boil in a small saucepan.

Pat beef dry and sear on all sides in oil then set aside.

3/4 cup gingersnap crumbs (pulse about 10 pepperkakor/gingersnap cookies in food processor).

I hope to see you then! And as always have a pleasant week!

That will be followed by eight consecutive days of Christmas cookies recipes I have prepared for you as I continue my journey with the 12 Days of #Christmas Cookies blogging group.

Tomorrow I will be posting my recipe for Gingerbread Eggnog Latte with the #SundaySupper group. The baking time is long and slow and lends to a very tender cut of beef, one that I hope you enjoy. You might worry that the meat would go bad but it has a very high acidity which tends to preserve from the vinegar and wine, also giving it a pleasant tang with the accompanying spices and the gingersnap gravy gives a sweet-sour character which is perfect with dumplings (knodels), spaetzle, buttered noodles, or even mashed potatoes.įor our meal, I served knodel dumplings and also my recipe for rotkohl with cranberries (this will post on the 21st, my first blog opening for it) and that red cabbage is perfect with any roasted meat such as beef, roast goose or duck, or even holiday ham. And in the German tradition, there is the pot roast- which tantalizes by being marinated for days on end.

#Vegan sauerbraten full

Nick, Holdiay craft bazaars and Christkindlmarkets, mulled wine and O Tannenbaum playing annually on the Charlie Brown cartoon, there was always food.įrom lebkuchen and marzipan candies, stollens filled with dried fruits and almond paste, strudel stuffed full of apples, tortes piled high with delectable fillings, roast goose, rotkohl, pickled herring, chestnuts, and that most noble of holiday foods: beef. I don’t know if I have romantic notions based on part of my heritage or if German culture has made it so, but it is. German food for me always has seemed to epitomize holiday eating. To make the dish ahead of time, omit the cornstarch, reheat the tempeh and sauce, then add the cornstarch and cook until thickened just before serving.Sauerbraten is a German style pot roast marinated for days to achieve an intensely delicious flavor, served with a gingersnap gravy. Cook, stirring, until the sauce has thickened slightly. Reduce the heat to medium-low and simmer for 10 minutes.Īdd the cornstarch and mix well so no lumps form. Add the stock and mix the vegetables and the tempeh together. Fry the tempeh until just browned on each side.Īdd the wine and vinegar and cook until reduced by half. Drizzle another teaspoon or two of oil around the tempeh.

Move the vegetables to one side and add the tempeh to the pan. Heat 2 teaspoons of the oil in a wide skillet over medium-high heat and saute the onion, celery, carrots, and spices for 6 minutes or until the onion is soft. 1 teaspoon cornstarch mixed with 1 tablespoon water.3 8-ounce blocks tempeh, cut into halves.For a warming winter feast, serve this as the beef version is served, accompanied by potato pancakes, applesauce, and braised red cabbage.