Vegetarian Braised Lamb

Experience the robust flavors of comfort cooking with this Vegetarian Braised Lamb—a plant-based twist on a classic favorite. This hearty dish swaps traditional lamb for protein-rich seitan, expertly braised with earthy rosemary, thyme, and a rich red wine and vegetable broth. Tender baby potatoes, caramelized onions, and a medley of carrots and celery create layers of complexity in every bite, while a slow simmer ensures a savory depth that warms the soul. Perfect for cozy family dinners or special occasions, this vegan-friendly recipe captures all the charm of traditional braised lamb without sacrificing flavor or texture. Serve it hot, and watch as this satisfying centerpiece steals the show.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams seitan
• 2 tablespoons olive oil
• 1 large onion
• 2 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups vegetable broth
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 300 grams baby potatoes

Directions

Step 1

Slice the seitan into chunky pieces that resemble lamb cubes.

Step 2

Peel and dice the onion. Slice the carrots and celery into 1/2 inch pieces. Mince the garlic cloves.

Step 3

In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.

Step 4

Add the seitan pieces and sauté until they are browned on all sides, about 5-7 minutes. Remove the seitan and set aside.

Step 5

In the same pan, add the onions, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes.

Step 6

Stir in the minced garlic and cook for an additional minute.

Step 7

Add the tomato paste and cook for another minute, stirring constantly.

Step 8

Pour in the red wine, scraping any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3-4 minutes.

Step 9

Return the seitan to the pan. Add the vegetable broth, rosemary, thyme, and bay leaves. Stir well to mix.

Step 10

Season with salt and black pepper.

Step 11

Bring the mixture to a gentle simmer. Cover and let it cook for 30 minutes, stirring occasionally.

Step 12

Add the baby potatoes to the pan. Cover again and cook for an additional 20 minutes, or until the potatoes are fork-tender.

Step 13

Remove the bay leaves before serving.

Step 14

Serve hot, garnished with additional fresh rosemary if desired.

Nutrition Facts

Serving size	(2002.6g)

Amount per serving	% Daily Value*
Calories	1701.9

Total Fat 36.6g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 3754.9mg	0%
Total Carbohydrate 163.1g	0%
Dietary Fiber 22.6g	0%
Total Sugars 31.8g
Protein 147.6g	0%

Vitamin D 0IU	0%
Calcium 664.0mg	0%
Iron 20.8mg	0%
Potassium 4023.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.0%

Protein: 37.6%

Carbs: 41.5%