01/09/2019Tofu, legumes and seitan - Main courses - Stews

Seitan Bourguignon

Name: Seitan Bourguignon
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 3 serv.
Cuisine: Vegan
Ingredients: 5 g cornstarch; 2 tbsp neutral oil; 150 g gluten flour; 45 g all-purpose flour; 2 tbsp mustard; 2 tbsp ketchup; 3 tbsp soy sauce; 1 tbsp paprika; 120 mL vegetable broth; 1000 g potatoes; 500 g carrots; 2 onion; 750 mL red wine; 500 mL vegetable broth; 2 leaves bay leaf; 2 tbsp neutral oil

For hosting Low budget Batch cooking Autumn / Winter Blender-free

For: 3 serv.Difficulty: MediumPreparation: 20 minCooking: 1h30

Alright, I'm warning you right away, I have no inspiration for the introduction here. So you'll have to put up with my bad mood hehe! You see, I wrote this recipe 3 days ago, talked about it on Instagram and all, and then I accidentally deleted everything... So here we are, a few days of procrastination later, I started over. That's all I had to say...

Oh, wait one more thing! I saw in a video from Alice Esmeralda that she adds some prunes to her bourguignon - cool, huh? So feel free to add some too ;)

Servings

Ingredients

Cups

Seitan

-cornstarch 5 (g)
-neutral oil 2 (tbsp)
-gluten flour 150 (g)
-all-purpose flour 45 (g)
-mustard 2 (tbsp)
-ketchup 2 (tbsp)
-soy sauce 3 (tbsp)
-paprika 1 (tbsp)
-vegetable broth 120 (mL)

-potatoes 1 (kg)
-carrots 500 (g)
-onion 2
-red wine 750 (mL)
-vegetable broth 500 (mL)
-bay leaf 2 (leaves)
-neutral oil 2 (tbsp)

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Steps

Prepare the seitan: mix the two flours with the paprika. Add the mustard, ketchup, soy sauce, and warm broth. Mix by hand to form a smooth dough without really kneading (this could make the seitan rubbery). Cut it into small pieces (keep in mind that the seitan will double or even triple in volume during cooking). Bring a pot of water to a boil and cook the seitan pieces in it for 35 minutes over low heat.
In the meantime, peel the onions, carrots, and potatoes. Chop them roughly (but kindly, of course). Heat 2 tablespoons of oil in a large pot and sweat the onions in it. Next, add the potatoes and carrots. Sauté all the vegetables for several minutes until juices form at the bottom of your pot. Deglaze with red wine and add the broth, bay leaf, and coarse salt. Let it cook for about 1.5 hours over medium heat.
Drain the cooked seitan and sprinkle it with the starch. Heat 2 tablespoons of oil in a pan and sauté the seitan until it is nicely browned on all sides. Add the pieces to the pot with the vegetables.
Adjust the seasoning with salt and pepper to taste, and serve hot!