Meaty Vegan Seitan Bourguignon
This rich, meaty stew will please even the most veg-skeptic eaters.
Ingredients
- 1 tbsp vegan butter
- 1 tbsp olive oil
- 12 oz sliced seitan
- 1 tsp salt divided
- 1 tsp black pepper divided
- 1 lb quartered brown mushrooms
- 1 cup sliced shallots
- minced ½ head garlic
- 1 tbsp flour
- 1 bottle cabernet sauvignon
- 2 bay leaves
- 4 sprigs of thyme
- 2 tbsp refined coconut oil
- 1 package chopped vegan bacon
- 1 tsp liquid smoke
- 1/2 cup chopped carrots
- 1 cup fresh, frozen pearl onions or
- 1/4 cup vegetable stock
Nutrition
4 servingsInstructions (click to mark complete)
For the stew, in a large Dutch oven over medium heat, melt butter and olive oil
For the stew, in a large Dutch oven over medium heat, melt butter and olive oil. Into pot, add seitan slices, season with salt and pepper, and allow to brown on one side. Flip and brown other side. Add mushrooms and remaining salt and pepper, and stir.
Preheat oven to 350 degrees
Preheat oven to 350 degrees. Into pot, add shallots and cook for three minutes. Add garlic, stir, and cook for three more minutes. Add flour and stir until seitan and mushrooms are well-coated. Increase heat and add bottle of wine, bay leaves, and thyme. Stir, cover with lid, and place in oven for.
For the vegetables, when remain, place a smaller Dutch oven on stove over medium heat and add coconut oil
For the vegetables, when remain, place a smaller Dutch oven on stove over medium heat and add coconut oil. Add vegan bacon and allow to brown around edges. Add liquid smoke, carrots, onions, and stock. Reduce heat to lowest setting, cover with lid, and allow to cook and soften for 20 to. Remove from heat.
Remove stew from oven and remove thyme sprigs and bay leaves
Remove stew from oven and remove thyme sprigs and bay leaves. Divide into 4 serving bowls and top with vegetables.
Original source: https://vegnews.com/recipes/seitan-bourguignon