Seitan Bourguignon
Seitan Bourguignon
Ingredients
- Flour
- 1 1/2 lbs (750g) seitan, cut into 1/2-inch (1-cm) cubes
- 1 tablespoon (15 ml) sunflower oil
- 2 tablespoons (30 ml) butter
- Salt and pepper
- 3 cloves garlic, finely chopped
- 3/4 cup (180 ml) leek, thinly sliced
- 1/2 cup (125 ml) diced celery
- 2 cups (500 ml) carrots, peeled and diced
- 1 1/2 cups (375 ml) red wine
- 1 1/2 cups (375 ml) vegetable broth
- 1 teaspoon (5 ml) brown miso
- 1 sprig fresh thyme
- 1 bay leaf
- 24 white pearl onions (small pickling onions)
- 2 tablespoons (30 ml) butter
- 1/2 cup (125 ml) water
- 1 tablespoon (15 ml) sugar
- Salt and pepper
- 1 package 227 g white button mushrooms, quartered
- 1 tablespoon (15 ml) butter
- Salt and pepper
- 1 tablespoon (15 ml) fresh parsley, chopped
Instructions
- Dredge the seitan cubes in flour.
- In a large saucepan, brown the seitan in the oil and 15 ml (1 tablespoon) of butter. Season with salt and pepper. Remove the seitan from the pan. Set aside.
- In the same pan, sauté the garlic, leek, celery and carrots, about 3 minutes in the remaining butter. Season with salt and pepper.
- Return the seitan to the pan. Add the wine, broth, miso, thyme and bay leaf. Season with salt and pepper. Bring to a boil.
- Cover and simmer for 30 minutes or until vegetables are tender. Stir occasionally.
- Meanwhile, prepare the onions and mushrooms.
Seitan Bourguignon