Vegan Seitan Bourguignon Recipe
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.
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.