Root Beer Braised Seitan & Root Vegetable Ragout

Finding a good vegan root beer for this dish is key to a great end result. You will find that most root beer's aren't vegan because they contain honey. But there is a wide variety of root beers made now that would be great in this savory dish. Blue Sky would be a good alternative but if you can find Virgil's, I highly recommend it.

Turnips, yukons, carrots, parsnips and seitan slowley simmered in a savory sauce of tomato, broth and one surprise ingredient...root beer! The end result was a smooth, deeply rich sauce with just enough sweetness to make this dish hearty and warming during the winter.

Root Beer Braised Seitan & Root Vegetable Ragout
2 tbl extra virgin olive oil
8 oz seitan, medium dice
2 medium sized cippolini onions, medium dice
1 medium yukon gold, skin on, medium dice
1 carrot, small dice
1 parsnip, small dice
1 small turnip, peeled, medium dice
2 garlic cloves, minced
1 large sprig fresh thyme
2 tbl tomato paste
1 cup vegetable broth
1-12oz bottle Virgil's Root Beer
chives, minced, for garnish

Preheat a crock pot to high.
In a large saute pan, brown the seitan in oil, 7 minutes. Add the potato, carrot, parsnip, turnip and garlic. Season liberally with salt, pepper and thyme. Saute for 3-4 minutes. Add the tomato paste and stir to coat. Deglaze the bottom of the pan with broth.
Pour all of the seitan and vegetables in a crock pot and add the rootbeer. Cook on high for 2 hours until the seitan is tender and the sauce has thickened slightly.