Vegan Osso Buco with Root Vegetable Purée

Ingredients

• 1 pound seitan
• 2 medium carrots
• 2 stalks celery
• 1 large onion
• 4 cloves garlic
• 1 cup white wine
• 2 cups vegetable broth
• 2 teaspoons fresh thyme
• 2 leaves bay leaves
• 2 tablespoons olive oil
• 2 medium potatoes
• 2 medium parsnips
• 1 pinch nutmeg
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Prepare the root vegetable purée: Peel and chop the potatoes and parsnips into equal-sized pieces. Place them in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes until tender.

2. 2

   While the root vegetables are cooking, heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.

3. 3

   Add minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

4. 4

   Cut the seitan into thick slices and add to the pot. Cook for 5 minutes, allowing it to brown slightly.

5. 5

   Pour in 1 cup of white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 3-4 minutes until the wine reduces by half.

6. 6

   Add 2 cups of vegetable broth, fresh thyme, and bay leaves. Bring the mixture to a gentle simmer, cover, and cook for 30 minutes, stirring occasionally.

7. 7

   While the osso buco is simmering, drain the cooked potatoes and parsnips. Return them to the pot, add a pinch of nutmeg, and mash until smooth. Adjust seasoning with salt and black pepper to taste.

8. 8

   Once the osso buco is finished cooking, remove the bay leaves and adjust seasoning if needed. Serve the seitan mixture over a generous scoop of root vegetable purée.

9. 9

   Garnish with additional fresh thyme if desired, and enjoy your Vegan Osso Buco!