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Gallery Read the full recipe after the video. Recipe Summary Servings: 5 Yield: Makes enough for 4 to 5 servings 6127_033011_seitan.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 5 Yield: Makes enough for 4 to 5 servings 6127_033011_seitan.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 5 Yield: Makes enough for 4 to 5 servings
Recipe Summary
Servings: 5 Yield: Makes enough for 4 to 5 servings
Servings: 5
Yield: Makes enough for 4 to 5 servings
5
Makes enough for 4 to 5 servings
6127_033011_seitan.jpg
6127_033011_seitan.jpg
Ingredients
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
Directions
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.
Reviews
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All Reviews for Seitan Bourguignon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seitan Bourguignon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
