Seitan Bourguignonne Recipes

Steps:

• 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.

Steps:

• Dust the seitan with flour. Brown the seitan in the oil in a medium-hot dutch oven/pot. Season with salt and pepper.
• Remove seitan from pot.
• Add the garlic, leeks, celery, carrots to the pot and slightly caramelize them.
• Then, add the wine, the broth, the miso, the thyme and the bay leave.
• Season with salt and pepper.
• Simmer for 15 minutes. Then add the seitan back to the pot for another 15 minutes.
• Sauté the onions in a pan (medium/high heat) with the margarine and the sugar.
• Let caramelize.
• Add to the stew.
• In the same pan you used for the onions,, sauté the mushrooms with the margarine until browned. Add to the stew.
• Serve with mashed potatoes and a green salad.

Steps:

• Pour Brags into another bowl; whisk in miso until evenly blended then whisk the 1/2 cup wine, mirin, vinegar, vegetable oil and garlic and toss in the add bay leaf. Save about 3/4 cup and pour remainder over seitan in a small shallow bowl. Marinate at room temp for 30 minutes.
• Place porcinis in small bowl and cover with boiling water. Let stand 20 minutes.
• Preheat oven to 375°F.
• Place the setian in single layer in shallow glass baking dish then add back enough marinade to cover seitan halfway then toss the rest. Bake until most of marinade has been absorbed or about 35 minutes.
• Line 2 baking sheets with parchment paper. In medium bowl toss bell peppers with 2 tablespoon saved marinade. Spread on a baking sheet and place in oven with seitan for about roast 40 minutes turn every 10 minutes. [You are going to use the second sheet for something else].
• Now toss shiitakes with remaining marinade. Spread on the second sheet and roast 30 minutes. Turn after 15 minutes.
• Line strainer with 2 layers of paper towel placing over a small bowl. Pour porcinis and soaking liquid through strainer. Save the liquid. Then rinse porcinis and chop finely. Set aside.
• In dutch oven or other large heavy pot over medium heat add onions and a bit of water or broth and cook, stirring occasionally, until softened, about 12 to 15 minutes.
• Add remaining wine, increase heat to high and cook until liquid is reduced by half, about 11 minutes. Reduce heat to medium and stir in tomatoes, breaking them up with wooden spoon. Stir in tomato paste and cook 5 minutes.
• Then Stir roasted peppers and shiitakes into tomato mixture.
• Add seitan with 2 tablespoons marinade from baking dish. If you have less than 2 tbsp just add it.
• Stir in porcinis and 2 cups of porcinis reserved soaking liquid. Cover, increase heat to high and bring to a boil.
• Then Reduce heat to low.
• Add peas and cayenne. Then season with salt and freshly ground pepper to taste.
• Simmer gently, uncovered, until flavors have blended, about 10 minutes. Serve hot,.
• NOTE you can omit the oil in the marinade also. Broth or water or vegetable juice can sub for it also if you want to reduce the oil in the recipe. If you choose to use oil to cook the onions use: 1 Tbs. extra-virgin olive oil.