Seitan Bourguignon

Instructions

1. 1

   Dredge the seitan cubes in flour.

2. 2

   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.

3. 3

   In the same pan, sauté the garlic, leek, celery and carrots, about 3 minutes in the remaining butter. Season with salt and pepper.

4. 4

   Return the seitan to the pan. Add the wine, broth, miso, thyme and bay leaf. Season with salt and pepper. Bring to a boil.

5. 5

   Cover and simmer for 30 minutes or until vegetables are tender. Stir occasionally.

6. 6

   Meanwhile, prepare the onions and mushrooms.