Cook and Scale
Seitan Bourguignon
4 servings · 55 min total
A hearty plant-based twist on the French classic, with tender seitan braised low and slow in red wine with mushrooms, carrots, and herbs.
Ingredients
- 500 g seitan, sliced into thick strips
- 2 tbsp olive oil
- 1 onion, sliced
- 2 carrot, sliced into rounds
- 200 g button mushroom, quartered
- 3 garlic, minced
- 2 tbsp wheat flour
- 3¾ dl red wine
- 2½ dl vegetable stock
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp fresh thyme
- salt to taste
- black pepper to taste
- 2 tbsp fresh parsley, chopped
Contains: Gluten, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
Coat with flour — Sprinkle the flour over the vegetables and stir well to coat, cooking for 1 minute to remove the raw flour taste.
- 4.
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.
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.
- 6.
Season and garnish — Remove the bay leaf, taste and adjust the seasoning, then sprinkle with fresh parsley before serving.