bulk

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. 

 

MEATLESS MONDAY: CINCINNATI STYLE SEITAN CHILI

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Rich & 

Unique

Cincinnati chili is an easy crowd pleaser!!

We here at the BE-Hive are allllll about helping y'all make dope plant food. Here is some guidance on how to make some Cincinnati chili. WHAT IS CINCINNATI CHILI YOU ASK?!!? It is a meat only chili created by Macedonian immigrants that is spiced with cinnamon, nutmeg, allspice, cloves, cumin, chili powder, bay leaf and sometimes chocolate! Usually served over spaghetti with onions and cheese, this is filling, protein packed and delicious!!

What you're going to need is:

  • 2 packs of The BE-Hive Seitan Chorizo
  • 1 onion, small diced
  • a little oil
  • tomato paste
  • vegan worcestershire
  • and a little bit of each of these to taste: cinnamon, nutmeg, allspice, cloves, cumin, chili powder, bay leaf, unsweetened chocolate. 
  • 1 package of spaghetti, cooked
  • vegan cheddar of choice
  • diced onions to top!

Make it at home by sautéing a diced onion with a 3-4 T of oil and garlic. Add chili powder, cocoa powder, cinnamon, clove, nutmeg, a couple bay leaves and a pinch of cumin.

Cook for a little while until the spices begin to fill your kitchen with amazing smells and add your seitan. Saute for a couple minutes, add tomato paste, vegan Worcestershire, and water to cover, bring to a boil then simmer for 15-20 mins. 

Salt and pepper to taste.

 

Here we shredded a @daiyafoods chedder block and served it over pasta with diced white onion. *sorry for the lack of measurements! Made it on a whim but you can find a basic recipe for Cincinnati chili fairly easily!