Seitan Bourguignon

Ingredients

• 150 g gluten flour (for seitan)
• 45 g all-purpose flour (for seitan)
• 1 tbsp paprika (for seitan)
• 2 tbsp mustard (for seitan)
• 2 tbsp ketchup (for seitan)
• 3 tbsp soy sauce (or tamari; for seitan)
• 120 ml vegetable broth (warm; for seitan)
• 2 onion (peeled and chopped roughly)
• 1000 g potatoes (peeled and chopped roughly)
• 500 g carrots (peeled and chopped roughly)
• 2 tbsp neutral oil (for sweating vegetables)
• 750 ml red wine (for deglazing and stewing)
• 500 ml vegetable broth (for stewing)
• 2 bay leaf
• 1 tbsp cornstarch (for coating seitan)
• 2 tbsp neutral oil (for sautéing seitan)
• coarse salt (to taste)
• pepper (to taste)

Steps

1. 1

   Prepare the seitan base by mixing the gluten flour, all-purpose flour, and paprika in a bowl.

2. 2

   Add the mustard, ketchup, soy sauce, and 120 mL of warm vegetable broth to the flour mixture.

3. 3

   Mix by hand to form a smooth dough, being careful not to over-knead, which can make the seitan rubbery.

4. 4

   Cut the dough into small pieces, keeping in mind they will double or triple in volume during cooking.

5. 5

   Bring a pot of water to a boil and cook the seitan pieces for 35 minutes over low heat.

6. 6

   While the seitan cooks, peel and roughly chop the onions, carrots, and potatoes.

7. 7

   Heat 2 tablespoons of neutral oil in a large pot and sweat the onions until softened.

8. 8

   Add the potatoes and carrots to the pot and sauté for several minutes until juices begin to form at the bottom.

9. 9

   Deglaze the pot with 750 mL of red wine, then add 500 mL of vegetable broth, the bay leaves, and coarse salt.

10. 10

    Simmer the vegetable mixture for about 1.5 hours over medium heat.

11. 11

    Drain the cooked seitan pieces and sprinkle them evenly with 1 tablespoon of cornstarch.

12. 12

    Heat 2 tablespoons of oil in a separate pan and sauté the seitan until nicely browned on all sides.

13. 13

    Transfer the browned seitan pieces into the pot with the vegetables.

14. 14

    Adjust the seasoning with salt and pepper to taste and serve hot.

Notes

The author suggests that you can optionally add prunes to the stew for extra depth. Be careful not to over-knead the seitan dough to maintain a good texture.

Nutrition per serving

• main course
• stew
• vegan
• vegetarian
• seitan
• french
• batch cooking
• autumn