Seitan Bourguignon
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 3 tablespoons flour
- 1 1⁄2 lbs seitan, cut into 1 cm cubes
- 1 tablespoon vegetable oil
- 2 tablespoons non-hydrogenated margarine
- 3 garlic cloves, minced
- 2 leeks, white parts only, minced
- 2 stalks celery, diced
- 2 cups carrots, peeled and diced
- 1 1⁄2 cups dry red wine
- 1 1⁄2 cups vegetable broth
- 1 tablespoon brown rice miso
- 2 sprigs thyme
- 1 bay leaf
- 24 white pearl onions, pealed and blanched
- 2 tablespoons non-hydrogenated margarine
- 1⁄2 cup water
- 1 tablespoon sugar
- 1⁄2 lb white button mushroom, cut into quarters
- 1 tablespoon non-hydrogenated margarine
Directions
- Dust the seitan with flour. Brown the seitan in the oil in a medium-hot dutch oven/pot. Season with salt and pepper.
- Remove seitan from pot.
- Add the garlic, leeks, celery, carrots to the pot and slightly caramelize them.
- Then, add the wine, the broth, the miso, the thyme and the bay leave.
- Season with salt and pepper.
- Simmer for 15 minutes. Then add the seitan back to the pot for another 15 minutes.
- Sauté the onions in a pan (medium/high heat) with the margarine and the sugar.
- Let caramelize.
- Add to the stew.
- In the same pan you used for the onions,, sauté the mushrooms with the margarine until browned. Add to the stew.
- Serve with mashed potatoes and a green salad.
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