Monday, April 1, 2013

Seitan Bourguignon


  • 2 tbsp olive oil
  • 4 (1/2 pound) packages traditional-flavored seitan, broken into bite-size pieces
  • 4 shallots, minced
  • 2 large carrots, peeled and sliced into 1-inch pieces
  • 3 cloves garlic, chopped
  • 2 tbsp tomato paste
  • 1/2 (750 mL) bottle pinot noir
  • 1 cup low-sodium vegetable stock
  • 1/4 cup chopped parsley, plus more for garnish
  • 1 large bay leaf
  • 1 tsp dried thyme
  • 15 pearl onions, fresh or frozen, peeled
  • 3 tbsp all-purpose flour
  • 2 tbsp Earth Balance (or other vegan butter)
  • sal and pepper, to taste
  1. Heat olive oil in a large skillet over medium-high heat.  Add seitan and cook, stirring, until seitan is browned and caramelized on all sides.
  2. Reduce heat and add shallots, carrots, and garlic; cook for 3 minutes, while stirring.
  3. Stir in tomato paste, and cook for 2 minutes, while stirring.
  4. Transfer seitan mixture to a large saucepan.  Add wine and enough stock to just cover the seitan mixture.  Add parsley, bay leaf, thyme, and pearl onions; cover and bring to a simmer until vegetables are tender.
  5. Transfer to a large serving bowl and set aside.
  6. In a small bowl, mix together flour and Earth Balance.  Add flour mixture to saucepan, stirring until well combined.  Let sauce simmer, uncovered, until it reaches a gravy-like consistency.  Season with salt and pepper.
  7. Pour sauce over the seitan in the serving bowl.  Garnish with parsley, if desired, and serve.

Makes 4-5 servings.

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