Seitan Bourguignon
This hearty vegan bourguignon features seitan braised in a rich red wine sauce with mushrooms, carrots, and onions. It's a comforting and flavorful plant-based take on a classic French stew, perfect for a satisfying meal.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 350 kcal
Allergen information: may contain celery, gluten, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gseitan, cut into 1-inch (2.5 cm) cubes
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 2 pcscarrot, peeled and sliced
- 2 pcscelery stalk, sliced
- 3 clovegarlic, minced
- 250 gcremini mushroom, quartered
- 2 tbsptomato paste
- 1.5 cupred wine, dry, e.g., Pinot Noir or Merlot
- 2 cupvegetable broth
- 3 gfresh thyme
- 1 pcsbay leaf
- 2 tbspall-purpose flour
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
cutting board · knife · dutch oven · wooden spoon
The method
Step by step
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 1 min
- 2
Add the seitan and cook until browned on all sides, about 5-7 minutes. Remove the seitan from the pot and set aside.
About 7 min
Cook’s note: Browning the seitan adds depth of flavor to the stew.
- 3
Reduce heat to medium. Add the onion, carrot, and celery to the pot and sauté until softened, about 8-10 minutes.
About 10 min
- 4
Stir in the garlic and mushrooms, cooking for another 5 minutes until the mushrooms begin to soften.
About 5 min
- 5
Add the tomato paste and all-purpose flour, stirring constantly for 1-2 minutes to coat the vegetables and cook out the raw flour taste.
About 2 min
Cook’s note: This step helps thicken the sauce.
- 6
Pour in the red wine, scraping the bottom of the pot to deglaze any browned bits. Bring to a simmer and cook for 5 minutes until slightly reduced.
About 5 min
- 7
Return the seitan to the pot. Add the vegetable broth, fresh thyme, and bay leaf. Season with salt and black pepper.
About 1 min
- 8
Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for at least 60-75 minutes, or until the vegetables are very tender and the sauce has thickened.
About 1 hr 15 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
- 9
Remove the thyme sprigs and bay leaf before serving.
- 10
Garnish with fresh parsley if desired and serve hot.
Per serving
Nutrition
- Calories
- 350.1kcal
- Protein
- 29.5g
- Carbs
- 29.5g
- Fat
- 8.5g
- Fibre
- 4.3g
- Sugar
- 6.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover seitan bourguignon in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
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