Seitan bourguignon

Adapted from the original recipe.

Ingredients List

  • 1 tbsp vegan butter
  • 1 tbsp olive oil
  • 12 oz seitan, sliced
  • 16 oz brown mushrooms, quartered
  • 1 tsp salt, divided
  • 1 tsp pepper, divided
  • 1 cup sliced shallots
  • 1/2 head garlic, minced
  • 1 tbsp plain flour
  • 1 bottle cabernet sauvignon
  • 2 bay leaves
  • A few sprigs fresh thyme
  • 2 tbsp refined coconut oil
  • Shiitake bacon or tempeh bacon, browned and chopped
  • 1 tsp liquid smoke
  • 1.5 cups carrots, chopped
  • 1 cup pearl onions (frozen is fine)
  • 1/4 cup water or vegetable stock
  • Mashed potatoes or crusty bread, to serve
  • Fresh parsley, chopped, to serve

Method

  1. Preheat the oven to 175C/350F
  2. Melt the vegan butter and olive oil in a Dutch oven over medium heat
  3. Add the sliced seitan, season with half the salt and pepper, and sear until golden on both sides
  4. Add the mushrooms, season with the rest of the salt and pepper, and cook until they release their moisture
  5. Stir in the shallots and cook until softened, then add the garlic and cook for another minute
  6. Sprinkle in the flour, stirring to coat the seitan and mushrooms
  7. Pour in the whole bottle of wine, add the bay leaves and thyme, and stir to combine
  8. Cover and place in the oven for 1.5 hours
  9. When the stew has about 45 minutes left, heat a separate pot — melt the coconut oil and add the vegan bacon, liquid smoke, carrots, pearl onions and stock
  10. Reduce to low, cover, and cook for 20-30 minutes until the vegetables are tender
  11. Remove the stew from the oven, discard the thyme and bay leaves, ladle into bowls and top with the vegetables
  12. Serve with mashed potatoes or crusty bread, garnished with parsley

Notes & thoughts