Seitan Bourguignon

🛒 Ingredients

• Seitan, cubed 500 g · 700 kcal
• Cremini Mushrooms, quartered 400 g · 88 kcal
• Pearl Onions, peeled 200 g · 80 kcal
• Carrots, sliced 300 g · 123 kcal
• Celery, diced 100 g · 16 kcal
• Garlic, minced 20 g · 30 kcal
• Dry Red Wine 750 g · 637 kcal
• Vegetable Broth 500 g · 25 kcal
• Tomato Paste 30 g · 25 kcal
• All-Purpose Flour 20 g · 73 kcal
• Olive Oil 55 g · 486 kcal
• Vegan Butter 28 g · 202 kcal
• Fresh Thyme sprigs 5 g · 1 kcal
• Bay Leaves 1 g · 0 kcal
• Fresh Parsley, chopped 10 g · 4 kcal

👨‍🍳 Instructions

1. Pat the seitan cubes dry and season with salt and pepper. In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the seitan in batches until browned on all sides; set aside.
2. Add 1 tablespoon of olive oil and vegan butter to the pot. Sauté pearl onions and carrots for 5-7 minutes until slightly softened, then add minced garlic and cook for another minute until fragrant.
3. Stir in the flour and tomato paste, cooking for 1-2 minutes to form a roux. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
4. Return the seitan to the pot, then add vegetable broth, thyme sprigs, and bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, stirring occasionally.
5. In a separate pan, sauté quartered cremini mushrooms in the remaining 1 tablespoon of olive oil until golden brown.
6. Add the sautéed mushrooms to the stew, stir well, and continue to simmer, uncovered, for another 20-30 minutes, or until the sauce has thickened and the vegetables are tender.
7. Remove thyme sprigs and bay leaves. Adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley before serving.