Friday, November 23, 2007

Vegan Braciole

My brother gave me The Sopranos Family Cookbook for my 30th birthday. A few months later I became a vegan and the book started to collect dust. This summer I started thumbing through the book to see what recipes I could veganize with tofu or seitan. My best success was with this recipe, a veganized version of stuffed beef rolls. If you subscribe to Bryanna Clark Grogan's Vegan Feast Newsletter, you may recognize this from the readers' submission section. The recipe takes a little time, but it is perfect for a special Friday night candle light dinner with that special someone.

Feel free to half the recipe if you aren't feeding a whole family
- 8 beefy seitan steaks, made as thin as possible, cooled
- 2 cloves of garlic, minced
- 6 tbsp finely chopped flat leaf parsley
- 4 tbsp nutritional yeast
- salt and freshly ground pepper
- 8 slices vegan ham
- 2 tbsp olive oil
- 2 cloves garlic, lightly crushed
- 2 cups dry red wine
- 8 cups tomato puree
- 8 fresh basil leaves, torn into small pieces
- 1 lb ziti or penne, cooked and still hot

1. Lay seitan steaks flat on countertop. Sprinkle with chopped garlic, parsley, nutritional yeast, and salt and pepper. Place slice of vegan ham on each. Roll up and tie with kitchen string.
2. Heat the olive oil in a large non-stick sauce pan on medium heat. Add the braciole and garlic. Brown the braciole, turning until deep golden brown on all sides. Remove braciole from pan and put on a plate.
3. Add wine to the pan and simmer for 2 minutes. Remove and discard garlic. Stir in tomato puree and basil.
4. Put braciole into the sauce. Cover and cook over low heat for 30 to 40 mins.
5. Serve sauce over hot cooked ziti with the braciole. Or, if you are a purist, serve the ziti and sauce as a first course, followed by the braciole.


SaraJane said...

I love veganising things from omni cookbooks. This looks great!

Oh, I forgot to mention in my other comment... -7?! Yikes. It only got down to -1 in Vancouver so far, but looks like it's about to drop again.

Teresa said...

Hi there.
I've been googling vegan braciole, and yours is one of the very few keeps coming up each time. I guess it hasn't been attempted that much. After an enormous spread of food with my omni family at Christmas dinner yesterday, I'm feeling a bit adventurous. (I'm an Italian in Brooklyn, NY, who loves all the traditional Italian recipes. Veganizing some of them just doesn't quite cut it, but I try now and again.)
My question is, are your braciole made by starting with raw seitan using Bryanna's ingredients for the wet and dry and then rolling up your filling in them while still raw, or did you make the steaks fully first in her broth recipe?
I'd love for you to fill in some gaps/details for me. I found another recipe online that called for using very flat, raw gluten and slow cooking it.
I'm thinking of simmering it on low for a long while in tomato sauce whether I start raw or with precooked steaks.
What do you think?
(I know you've gotten much busier lately, but I'd really appreciate your input.)

Teresa said...

Please email your follow-up.

Vegan Dad said...

I make the seitan first (as thin as possible), cool it, then make the braciole. I find that Bryanna's recipe can be simmered forever and never get tough.