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Seitan Bourguignon
From: Maryno

It's a yummy red wine and seitan stew best served over mashed potatoes... Adapted from Ricardo vol 2 no 2. Pretty fancy. Seems like there is a lot of steps, but once you do the prep work, it goes like a charm.

SERVES 6

  • 3 tablespoons flour
  • 1 1/2 lbs seitan, cut into 1 cm cubes
  • 1 tablespoon vegetable oil
  • 2 tablespoons non-hydrogenated margarine
  • 3 garlic cloves, minced
  • 2 leeks, white parts only, minced
  • 2 stalks celery, diced
  • 2 cups carrots, peeled and diced
  • 1 1/2 cups dry red wine
  • 1 1/2 cups vegetable broth
  • 1 tablespoon brown rice miso
  • 2 sprigs thyme
  • 1 bay leaf
  • 24 white pearl onions, pealed and blanched
  • 2 tablespoons non-hydrogenated margarine
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1/2 lb white button mushroom, cut into quarters
  • 1 tablespoon non-hydrogenated margarine

Dust the seitan with flour. Brown the seitan in the oil in a medium-hot dutch oven/pot. Season with salt and pepper.

Remove seitan from pot.

Add the garlic, leeks, celery, carrots to the pot and slightly caramelize them.

Then, add the wine, the broth, the miso, the thyme and the bay leave.

Season with salt and pepper.

Simmer for 15 minutes. Then add the seitan back to the pot for another 15 minutes.

Sauté the onions in a pan (medium/high heat) with the margarine and the sugar.

Let caramelize.

Add to the stew.

In the same pan you used for the onions,, sauté the mushrooms with the margarine until browned. Add to the stew.

Serve with mashed potatoes and a green salad.