Mushroom & Seitan "Beef" Bourguignon

Mushroom & Seitan "Beef" Bourguignon

The other day, I was craving some comfort food et the idea of a beef bourguignon popped in my mind! Not the most vegan dish in itself, but I found a way to veganized it thanks to some mushrooms and a pack of seitan. I'm sharing with you the prefect fall and winter recipe with you today and I hope you'll love it!

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Mushrooms & Seitan "Beef" Bourguignon

gives 6-8 servings

INGREDIENTS

  • 1 oz of dried wild mushrooms, rehydrated in 3 cups of boiling water

  • olive oil

  • 1 yellow onion, sliced

  • 4 garlic gloves, minced

  • 2 branches of celery, thinly sliced (about 1/2 to 1 cup)

  • about 8oz of seitan, in pieces (or other meatless 'beef' : could be rehydrated TVP, seitan sausages or even smoked tofu)

  • 3 medium sized carrots, roughly diced (about 1 to 1 1/2 cup)

  • 1 cup diced tomato (2 small italian tomatoes)

  • 1 cup vegan red wine

  • spices : 2 cloves, 1 laurel leaf, 1 tsp of each thyme and rosemary

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 cup cold water

  • 1/4 cup flour

  • 2 tbsp tomato paste

  • 8 oz thickly sliced portobello

  • 8 oz button mushrooms

METHOD

  1. In a 4 quart saucepan (or better, a Dutch oven), sautée the onion in a drizzle of oil (about 1 tbsp) until golden.
  2. Add the garlic, sautée for 30 seconds or so, then add the celery and seitan and cook 2-3 minute until the seitan is golden.
  3. Add the tomato and carrot, cook 2-3 minutes, then deglaze with the wine. Add the spices (bay leave, clove, rosemary and thyme), salt & pepper, bring to a boil and let reduce about 5 minutes.
  4. Add the rehydrated mushrooms with their soaked water, bring back to a boil, cover and simmer at low heat about 10 min, or until the carrots are almost cooked.
  5. Meanwhile, in a pan, sautée in a little bit of oil the portobello (4 minutes each side), set aside, then sautée the  button mushrooms (5-7 minutes). Set aside.
  6. Mix the flour to the water and slowly add the mixture to the stew, along with the tomato paste. Let thicken about 5 minutes than added the mushrooms and cook 5 more minutes. Et voilà!

I love to serve this dish with mashed potatoes and a green vegetable, such as steamed broccoli, green beans or asparagus. It's also the kind of dish that is even better when warmed up the day after!