RECIPE: SEITAN BOURGUIGNON. FANCY

SEITAN BOURGUIGNON!!

This may seem like.. really intense, but we swear it isn’t. As long as you just get yourself ready by chopping everything before you start, you’ll be GOLDEN and will impress the hell out of everyone with this EPIC winter time meal.

*NOTE* the pics look a little different than what yours will look like as we were using our Bulk seitan, available to restaurants here in Nashville, and not the retail packs + cauliflower. I’ve made this recipe specifically for the retail packs though and I know it’s gonna be DOPE.  Typically served over noodles or rice, this recipe feeds 5-6 people. 

5 Carrots - large chunks

4 potatoes - large chunks

1 package of mushrooms - sliced

1 onion - frenched

6 celery stalks - large chunks

1 half head of cauliflower - chunks

2 packages of BE Hive Seitan Filets - cut into chunks 

5 cloves of garlic - minced

Handful of fresh thyme

2 bay leaves

Salt and pepper

.

1/2 c vegan butter 

2 T flour 

1 bottle of cheap vegan red wine (a pinot will work great)

2 cups of vegetable broth 

1/3 c vegan worcestershire 

1 t liquid smoke

1 t smoked paprika 

2 T tomato paste

ALL RIGHT LETS DO THIS

 

 

In a large dutch oven or large heavy stock pot on medium high heat, add 2 T of your butter and the sliced mushrooms.  Once they have been cooking for a few minutes, add in your liquid smoke, smoked paprika, salt and pepper and continue to cook until browned. Remove from pan and set aside, leaving some of the butter in the pan. 

Add a little more butter to the pan and drop some of your seitan chunks in there. You are trying to brown these wheat meat gems so make sure to not overcrowd the pan! This could take 2 or 3 cycles. Remove from pan and and set aside with your mushies.

Next add the rest of your butter, your onions and celery chunks to the pot. Everything is still at a medium to barely medium high heat.

Toss In the butter time. Salt and pepper (freshly cracked is always best but do what you gotta do!) Add the rest of your veggies and continue to toss everything in the pot, cooking for about 5-6 minutes. (Add a little more salt and pepper again)

 

Combine the veggie broth, worcestershire and tomato paste. 

Add the flour to the pot and stir to lightly cover the veg. Add your mushrooms and seitan back to the pot, give a quick toss. 

Now open that bottle of wine and pour it into your pot, scraping the bottom of the pot as you go. You're trying to get any of little brown booked bits off the pot. Top it off with the veggie broth mixture until it just BARELY covers all the good time veg. Add your minced garlic, bay leaves and thyme sprigs. 

Heat your oven to 350 degrees while you bring this big ol’ pot of delicious to a low boil. Once you see it’s veryyyy slightly boiling, put a lid on the big boy and throw it in the oven for 90 mins. No peaking. 

After 90 mins, take it out and bask in the glory of your hard work. 

 

I BELIEVE IN YOU.