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Vegan Seitan Bourguignon Recipe – THIS SITE HAS MOVED

February 3, 2011





Seitan Bourguignon

Copryright Taymer Mason

Beefy seitan cubes are cooked in a flavourful red wine sauce and then served with potatoes or pasta. This is something that you can wow your omnivorous dinner guest with as it is easy to do a fancy plating with this dish.


Serves 4-6

4 tablespoons vegan butter
1 onion sliced thinly
12 Parisian mushrooms peeled
1 large carrots peeled and cut into ½ inch thick rounds
1 bouquet garni (bay leaf, thyme and parsley)
10 oz of beefy seitan ( I have my own recipe knocking around in a notepad but any beefy seitan can do, you can also use TVP chunks)
375 ml red drinking wine
1 cup water
1 heaping tablespoon sugar
5 garlic cloves de-germed and crushed
1 ½ teaspoon salt
1 heaping teaspoon Marmite
1 tablespoon tomato paste
1 teaspoon onion powder
½ tsp garlic powder
1 teaspoon browning (recipe here just sugar and water)
1 heaping teaspoon cornstarch
2 tablespoon water
Generous black pepper to taste
Heat 3 tablespoons of butter in a heavy medium saucepan.
Add onions, mushroom, carrots  and seitan beef and sauté over medium heat for 3 minutes.
Add bouquet garni, red wine, water, sugar, garlic, salt, marmite and tomato paste.
Cover saucepan and let the stew simmer for 24 minutes until carrots are tender. Add onion powder, garlic powder and optional browning. Mix water with cornstarch and add this to the simmering stew. At this stage the stew will thicken significantly. Add butter and generously season with freshly ground black pepper. Serve with boiled fingerling potatoes or pasta.

8 Comments leave one →
  1. February 3, 2011 2:49 pm

    Wow this dish looks rich and hearty and pretty much awesome. 🙂

  2. February 3, 2011 4:33 pm

    Ohhhhh I was almost going to make a Tempeh Bouruignon a couple of days ago but make a Shepherds pie instead. I must make it soon.

  3. February 3, 2011 5:47 pm

    C’est magnifique! Can’t wait to try this!

  4. February 4, 2011 7:06 pm

    That bourguignon looks soooo good!

  5. February 23, 2011 3:20 pm

    That is one stunning plate of food!

  6. permalink
    October 10, 2011 3:29 am

    You should really try the bourguignon recipe from Peter Berley’s The Modern Vegetarian Kitchen. Terrific book and the recipe takes some beating.

    • Taymer permalink*
      October 10, 2011 7:42 am

      so what you are saying is that my recipe is crap?

    • Taymer permalink*
      October 10, 2011 9:16 am

      no I am just kidding I am curious to why you would come on someones blog who also made a cookbook.comment on a blog post which is the authors recipe and tell them to try someones elses recipe. Maybe I am up too early but I am confused.

      On Mon, Oct 10, 2011 at 7:42 AM, Taymer Mason wrote:

      > so what you are saying is that my recipe is crap? > > >

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