It takes a bit of time, but this is an easy and very delicious recipe for seitan bourguignon, a mock-beef version of the traditional French stew that is also excellent over pasta, rice, or polenta.
Yield: 4-8 servings
Time: 1½ hours
Tools
- medium saucepan
- wooden spoon
- large, stove-to-oven pot with lid (e.g., Le Creuset)
- whisk
Ingredients
- 2 c red wine, divided
- 1 c water
- 4 cubes bouillon, divided
- 5 T olive oil, divided
- 1 t dried oregano
- 1 bay leaf
- 1 pound mock beef, chopped: seitan (shown), extra firm tofu (pressed), or steamed tempeh*
- 2 onions, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- ¼ c flour
- 2 c tomato sauce
- 6 oz mushrooms, cleaned and sliced
Directions
Preheat oven to 350.
In the saucepan, combine 1 c wine with water, 2 bouillon cubes, 2 T olive oil, oregano, and bay leaf. Bring to a boil, stir in the mock beef, remove from heat, and set aside to marinate for 15 minutes.
Meanwhile, heat 2 T oil in the large pot. Add onions, carrots, and garlic and sauté for 5 minutes. Slowly whisk in the flour and continue cooking for another minute or so, until golden.
Add the other c of wine and 2 bouillon cubes along with 1 T tomato sauce and bring to a boil. Add the mock beef along with the marinade and bring back to a boil.
Cover the pot and carefully transfer to oven. Bake for 45 minutes.
Meanwhile, heat the remaining T oil and sauté the mushrooms for 2 minutes. Stir in the tomato sauce.
After 45 minutes, carefully remove pot from oven and stir in the tomato-mushroom mixture.
Re-cover and bake another 15 minutes.
Serve hot, with crusty French bread.
Notes
* Steam tempeh for 7 minutes before starting.
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