Seitan Bourguignon

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons flour
  • 1 12
    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 12
  • 1 12
  • 1
    tablespoon brown rice miso
  • 2
    sprigs thyme
  • 24
    white pearl onions, pealed and blanched
  • 2
    tablespoons non-hydrogenated margarine
  • 12
    cup water
  • 1
    tablespoon sugar
  • 12
    lb white button mushroom, cut into quarters
  • 1
    tablespoon non-hydrogenated margarine
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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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