Although time-consuming, this is an easy and very delicious recipe for mock beef bourguignon made with seitan, tempeh, or mock ground beef.
|Time||1 hour 45 minutes|
|Directions||Place the seitan or steamed tempeh cubes in medium bowl and set aside.
Combine soy sauce and miso in another med. bowl, then add ½ c red wine, mirin, vinegar, canola oil, and garlic and whisk until blended. Pour all but ¾ c over the seitan and let marinate for 30 minutes.
If using dry porcini mushrooms, place in small bowl, cover with boiling water, and set aside for 20 minutes.
Preheat oven to 375.
Arrange the seitan in a single layer in the baking dish. Add enough marinade to cover halfway. Bake until most of the marinade is absorbed – 30 to 40 minutes.
Place two layers of paper towels in the colander and put a bowl underneath. Pour the porcinis through, rinse them off, and chop. Reserve the soaking water.
Heat oil in the Dutch oven over medium-low heat, add onions, and sauté for 12-15 minutes, stirring occasionally, until soft. Add remaining 2 c wine, increase to high heat, and cook about 15 minutes, until about half of the wine has boiled away. Turn to medium heat, add tomatoes and tomato paste, and cook for 5 minutes.
Add roasted peppers, both kinds of mushrooms, seitan, 2 T marinade, and 2 c porcini water (or plain water if you used fresh porcinis). Cover, bring to a boil, then lower heat to simmer. Add peas, salt, pepper, and cayenne to taste. Simmer for 10 minutes, sprinkle with chives, and serve.
|Notes||This rich stew can be eaten as a main course, and it’s also delicious over rice, polenta, or pasta.
Adapted from Myra Kornfeld’s The Voluptuous Vegan.
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