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!
Mushrooms & Seitan "Beef" Bourguignon
gives 6-8 servings
1 oz of dried wild mushrooms, rehydrated in 3 cups of boiling water
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
- In a 4 quart saucepan (or better, a Dutch oven), sautée the onion in a drizzle of oil (about 1 tbsp) until golden.
- 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.
- 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.
- 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.
- 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.
- 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!