Seitan Bourguignon

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 tablespoons flour
• 1 1/2 lbs seitan, cut into 1 cm cubes
• 1 tablespoon vegetable oil
• 2 tablespoons non-hydrogenated margarine
• 3 garlic cloves, minced
• 2 leeks, parts only, minced
• 2 stalks celery, diced
• 2 cups carrots, peeled and diced
• 1 1/2 cups dry red wine
• 1 1/2 cups vegetable broth
• 1 tablespoon brown rice miso
• 2 sprigs thyme
• 1 bay leaf
• 24 pearl onions, pealed and blanched
• 2 tablespoons non-hydrogenated margarine
• 1/2 cup water
• 1 tablespoon sugar
• 1/2 lb button mushroom, cut into quarters
• 1 tablespoon non-hydrogenated margarine

Recipe

• 1 dust the seitan with flour. brown the seitan in the oil in a medium-hot dutch oven/pot. season with salt and pepper.
• 2 remove seitan from pot.
• 3 add the garlic, leeks, celery, carrots to the pot and slightly caramelize them.
• 4 then, add the wine, the broth, the miso, the thyme and the bay leave.
• 5 season with salt and pepper.
• 6 simmer for 15 minutes. then add the seitan back to the pot for another 15 minutes.
• 7 sauté the onions in a pan (medium/high heat) with the margarine and the sugar.
• 8 let caramelize.
• 9 add to the stew.
• 10 in the same pan you used for the onions,, sauté the mushrooms with the margarine until browned. add to the stew.
• 11 serve with mashed potatoes and a green salad.