Seitan bourguignon — Adapted from the original recipe (opens in a new tab) Method ↓ Metric US Print Ingredients Copy 1 tbsp vegan butter 1 tbsp olive oil 12oz seitan, sliced 16oz brown mushrooms, quartered 1 tsp salt, divided 1 tsp pepper, divided 1 cup shallots, sliced 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 Cook 01 Preheat the oven to 175°C/350°F 02 Melt the vegan butter and olive oil in a Dutch oven over medium heat 03 Add the sliced seitan, season with half the salt and pepper, and sear until golden on both sides 04 Add the mushrooms, season with the rest of the salt and pepper, and cook until they release their moisture 05 Stir in the shallots and cook until softened, then add the garlic and cook for another minute 06 Sprinkle in the flour, stirring to coat the seitan and mushrooms 07 Pour in the whole bottle of wine, add the bay leaves and thyme, and stir to combine 08 Cover and place in the oven for 1.5 hours 09 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 Filed under French Vegan Main