Seitan Bourguignon

Method

1. 1
   • seitan 500 g
   • olive oil 2 tbsp

   Brown the seitan — Heat the olive oil in a large pot over medium-high heat. Add the seitan strips and brown on all sides, about 5 minutes, then remove and set aside.

   ⏱5 min
2. 2
   • onion 1
   • carrot 2
   • button mushroom 200 g
   • garlic 3

   Cook the vegetables — In the same pot, add the onion and carrots and cook for 5 minutes until softened. Add the mushrooms and garlic and cook for another 3 minutes.

   ⏱8 min
3. 3
   • wheat flour 2 tbsp

   Coat with flour — Sprinkle the flour over the vegetables and stir well to coat, cooking for 1 minute to remove the raw flour taste.

   ⏱1 min
4. 4
   • red wine 3¾ dl
   • vegetable stock 2½ dl
   • tomato paste 2 tbsp
   • bay leaf 1
   • fresh thyme 1 tsp

   Deglaze with red wine — Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the vegetable stock, tomato paste, bay leaf, and thyme.

5. 5
   • seitan 500 g
   • salt to taste
   • black pepper to taste

   Simmer the bourguignon — Return the seitan to the pot, season with salt and pepper, bring to a simmer, then cover and cook gently for 25 minutes, stirring occasionally, until the sauce thickens and deepens in flavor.

   ⏱25 min
6. 6
   • bay leaf 1
   • fresh parsley 2 tbsp

   Season and garnish — Remove the bay leaf, taste and adjust the seasoning, then sprinkle with fresh parsley before serving.