Serves 4
Preparation & Cooking time: 40 minutes (+ 3 hrs or overnight for the marinade)
Growing up in France I remember my dad would make a mean beef bourguignon and the house would be filled with the delicious aroma of red wine gravy. He still makes this once in a while, but he ends up eating it solo because the rest of the household have all gone veggie, poor dad! He looked a bit wistful last christmas sitting in front of a plate of nutroast, presumably reminiscing the days when my brother, mum and I were fellow meat eaters. I reckon this seitan/wheat meat bourguignon would make him proud though. I honestly wasn't sure how it would turn out - So what's the ruling? The texture of the seitan chunks was just right and the red wine sauce was like my dad's - it was scrumptious!
This dish is real comfort food, and a definite win if you have people over and are looking for a meat-eater-friendly dish. I served it with garlic mashed potatoes (recipe below) and a glass of red wine, or three.
Ingredients
For the seitan bourguignon
100gr dehydrated seitan chunks or 400gr ready seitan, torn into bite sized chunks*
1 large yellow onion, finely chopped
2 medium-sized carrots, cut into 1/4 inch slices
2 cups of chopped mushrooms
250ml red wine
2 T umeboshi vinegar (optional)
3 large garlic cloves, whole, squashed with a fork
2 T tomato purée
1/4 cup water
1 tsp brown sugar
1 bay leaf
1/2 T dried rosemary
1 tsp dried oregano
2 tsp dried thyme
2 T vegan margarine
2 T flour
1 T olive oil
pepper
salt
* For a homemade seitan recipe try Isa Chandra's easy recipe on PostPunkKitchen, click here.
For the Garlic Mashed Potatoes
(from the Candle Café cookbook)
10 small new potatoes or 5 large potatoes, cut into 1/4 inch slices
2 T olive oil
2 large garlic cloves, minced
1/4 cup rice milk (optional)
generous amount of salt
pepper
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The Seitan Bourguignon Marinade
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Directions
In a large bowl combine all the Seitan Bourguignon ingredients except for the mushrooms, half of the onion, the flour and margarine. Cover and leave the seitan marinade in the fridge for several hours or overnight.
Place the potatoes in a pan of water, so they are just covered, add a pinch of salt and bring to the boil. Lower the heat down to medium, cover and simmer for about 20-25 minutes, until the potatoes crumble easily when pierced with a fork. Meanwhile, in a small bowl, combine the oil, garlic, salt and pepper. Drain the potatoes once cooked, put back in the pot, add the seasoning mix and mash with a fork, then add the rice milk and mash until you reach the consistency you want.
While the potatoes are cooking, remove the seitan pieces from the marinade, keep the marinade on one side. In a large pan heat the olive oil over medium-high heat, add the other half of chopped onion. Cook the onion for a few minutes then add the seitan and fry until a it starts to brown slightly. Bring the heat down to medium and add the mushrooms, stir and cook for about 4 minutes. Add the rest of the red wine marinade, cover and heat on low-medium heat. Let it simmer until the carrots are tender, about 20 minutes. Taste and adjust seasonings if you need to , adding wine or a little water depending on how strong you like it, you can also add a 1/2 tsp more of brown sugar if you find it too 'vinegary'. And don't let that bottle of wine just sit there, you're cooking, you deserve a glass! In a separate small pot combine the margarine, flour and a pinch of salt and pepper, heat over low heat and stir until it forms a gravy. Add to the seitan bourguignon and stir in.
Your kitchen now smells heavenly, serve with the garlic mashed potatoes, the rest of the bottle of wine and good company!
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