Vegan Bourguignon with Mushrooms & Seitan
There is nothing more comforting than a delicious stew on cold winter days. This vegan bourguignon with mushrooms and seitan doesn’t require being cooked in the oven and is packed with flavors.
Servings
4 people
Prep Time:
15 min
Cook time:
40 min
Perfect For:
Main Dish
About this Recipe
Coming from the east side of Canada, there is nothing that I appreciate more than a heartwarming dish during the endless and freezing winter days. A bourguignon is a classic French country stew traditionally made with beef, and it’s undoubtedly one of my favorite winter dishes.
We’re going for a vegan bourguignon here, and we’re gonna do it with seitan. It’s an absolutely hearty and delicious version. It is super high in protein.
The marriages of red wine, winter vegetables, and fresh herbs are perfectly combined.
This dish is excellent to serve with creamy mashed potatoes.
About The Seitan
Seitan is a high-protein meat substitute made of wheat gluten. For this recipe, you can make your own seitan, or use a store-bought version. This is what I did here, to speed up the process. Be careful though, as seitan is sometimes already seasoned with special spices. You don’t want a shawarma one, for example. Try to find a non-flavored one, otherwise, your dish is gonna end up tasting mostly like the flavored seitan.
Grilling mushrooms perfectly
To cook mushrooms nicely, it is essential not to stir them too much, because you DON’T want them to boil in their own water. You want them to be grilled instead. To achieve a good result, I usually set the stove to high heat, let the mushrooms cook for about 2-3 minutes, then flip them one time only when they are very brown on one side. I cook the other side for about 2-3 minutes again.
Ingredients
- 2 tbsp olive oil
- 1 pound seitan cut into 1-inch cubes, store-bought or homemade
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 cups dry red wine (go for a cheap vegan one!)
- 2 cups vegan beef broth or mushrooms broth
- 1 bay leaf
- 2 sprigs fresh thyme diced
- 1 tbsp tomato paste
- 2 tbsp unsalted butter, melted
- 1 1/2 tbsp flour
- 1/3 cup frozen or sweet pickled pearl onions
- 500g brown button mushrooms thickly sliced
- salt & pepper to taste
Step by Step Instructions
One:
-
First, cook the seitan in a pan with 1 tbsp of olive oil for 4-5 minutes on medium heat. Transfer to a plate.
Two:
-
Then, in a large pot, sauté the onion, carrots, and garlic in the remaining tbsp of olive oil for about 6 minutes, until the onions are tender.
Three:
-
Add the seitan back to the pan, with the tomato paste, pearl onions, wine, broth, bay leaf, and fresh thyme sprig. Bring to a boil, then reduce the heat to medium-low and let simmer for about 40 minutes, until the carrots are tender.
Four:
- 10 minutes before the bourguignon is ready, melt 1 tbsp of butter in a pan and sauté the mushrooms in it until they are nicely brown. *See note above
Five:
-
Melt the remaining tbsp of butter and mix the flour with it. Stir the paste into the bourguignon, along with the mushrooms.
Six:
-
Serve with bread and my festive mashed potatoes. Enjoy!
