Seitan Bourguignon Recipes

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SEITAN BOURGUIGNON



Seitan Bourguignon image

It's a yummy red wine and seitan stew best served over mashed potatoes... Adapted from Ricardo vol 2 no 2. Pretty fancy. Seems like there is a lot of steps, but once you do the prep work, it goes like a charm.

Provided by Mad Maryno

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : Calories 258, Fat 3.5, SaturatedFat 0.6, Cholesterol 0.6, Sodium 358.6, Carbohydrate 43.1, Fiber 5.7, Sugar 16.7, Protein 5.7

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