Seitan and Mushroom Bourguignon

Ingredients

Olive oil

2 tablespoons

Seitan

1 pound, sliced into bite-sized pieces

Mushrooms

8 ounces, sliced

Onions

1 large, diced

Carrots

2 medium, sliced

Garlic

4 cloves, minced

Red wine

2 cups, preferably a dry variety

Vegetable broth

1 cup

Tomato paste

2 tablespoons

Bay leaf

1

Thyme

1 teaspoon, dried

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the sliced seitan and cook, stirring occasionally, until browned on all sides. Remove the seitan from the pot and set aside.
3. 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.
4. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits, which adds flavor.
5. Stir in the vegetable broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
6. 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.
7. Before serving, remove the bay leaf and adjust seasoning as needed.