Seitan Bourguignonne Food

SEITAN BOURGUIGNON

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add seitan and cook, stirring, until seitan is browned and caramelized on all sides. Reduce heat and add shallots, carrots, and garlic; cook, stirring, for 3 minutes. Stir in tomato paste and cook, stirring, for 2 minutes.
• Transfer seitan mixture to a large saucepan; add wine and enough stock to just cover seitan mixture. Add parsley, bay leaves, thyme, and pearl onions; cover and bring to a simmer until vegetables are tender. Transfer seitan, carrots, and onions to a large serving bowl; set aside and keep warm.
• In a small bowl, mix together flour and margarine. Add flour mixture to saucepan, stirring until well combined. Let sauce simmer, uncovered, until it reaches a gravy-like consistency. Remove bay leaf and season with salt and pepper.
• Pour sauce over seitan in serving bowl; garnish with mushroom "bacon" topping and parsley. Serve.

SEITAN BOURGUIGNON

Steps:

• 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.