Twitter cofounder Biz Stone's vegan take on classic bourguignon makes innovative use of seitan and mushroom "bacon."
The Martha Stewart Show, March 2011
- Yield Makes enough for 4 to 5 servings
- 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
- <u>Mushroom "Bacon" Topping</u>
- 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.
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