Teresa's Recipes
Seitan and Mushroom Bourguignon
Indulge in this rich, hearty vegan rendition of the classic French Bourguignon. Perfectly braised seitan and earthy mushrooms are simmered in a luscious red wine sauce, creating an irresistible dish that is sure to impress. This comfort food is not only satisfying but also a delightful way to explore plant-based cuisine. Bourguignon, traditionally made with beef, has roots in the Burgundy region of France, where hearty meals are a staple during colder months. Enjoy this dish with crusty bread or over a bed of creamy mashed potatoes for a truly decadent experience.
Ingredients
- 2 tablespoons Olive oil
- 1 pound, sliced into bite-sized pieces Seitan
- 8 ounces, sliced Mushrooms
- 1 large, diced Onions
- 2 medium, sliced Carrots
- 4 cloves, minced Garlic
- 2 cups, preferably a dry variety Red wine
- 1 cup Vegetable broth
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 1 teaspoon, dried Thyme
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 400
- Fat: 15g
- Carbs: 45g
- Protein: 25g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the sliced seitan and cook, stirring occasionally, until browned on all sides. Remove the seitan from the pot and set aside.
- In the same pot, add the sliced mushrooms, diced onions, sliced carrots, and minced garlic. Cook for about 5-7 minutes, or until the vegetables are softened and fragrant.
- Pour in the red wine, scraping the bottom of the pot to loosen any browned bits, which adds flavor.
- Stir in the vegetable broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Return the browned seitan to the pot, reduce the heat, and let it simmer uncovered for 45 minutes, stirring occasionally, until the sauce is thickened and rich.
- Before serving, remove the bay leaf and adjust seasoning as needed.
Tips
- For a deeper flavor, let the dish sit for a few hours or overnight in the refrigerator before reheating.
- This dish can be served over mashed potatoes, polenta, or quinoa for a wholesome meal.
- Feel free to add other vegetables like peas or parsnips for added variety.