Seitan Bourguignon

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Twitter cofounder Biz Stone's vegan take on classic bourguignon makes innovative use of seitan and mushroom "bacon."

The Martha Stewart Show, March 2011

Ingredients

2 tablespoons olive oil
4 (1/2-pound) packages traditional-flavored seitan, broken into bite-size pieces
4 shallots, minced
2 large carrots, peeled and sliced crosswise into 1-inch pieces
3 cloves garlic, coarsely chopped
2 tablespoons tomato paste
1/2 (750 mL) bottle pinot noir
1 cup homemade or store-bought low-sodium vegetable stock
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 large bay leaf
1 teaspoon dried thyme
15 pearl onions, fresh or frozen, peeled
3 tablespoons all-purpose flour
2 tablespoons margarine
Coarse salt and freshly ground black pepper
Mushroom "Bacon" Topping

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.

jkateben

21 Apr, 2011
This is one of my favorite vegetarian main courses I have ever eaten!!!!! This was not complicated to make. I had to make a couple of substitutions because Trader Joe's didn't carry seitan or pearl onions, but it was still absolutely amazing. Thanks!
Catnip61

5 Apr, 2011
I made this last night and it was a huge hit! There's barely enough for today's lunch. I added portabello mushrooms, but it really didn't need it. I will make this for my book club next time. We're all health conscious. I'll trot this out and really surprise them! This was a real winner.
akschipper

4 Apr, 2011
It was great! I added more carrots...and I HIGHLY recommend using fresh thyme... and I let it slow simmer for about an hour... My carivorous husband even liked!
KellyS62

31 Mar, 2011
Yummy! I couldn't wait to try this recipe and it turned out great. I am not a vegan yet but certainly working on going vegetarian This was a very hearty dish and very tasty.