Seitan Bourguignon (Vegan)

Seitan Bourguignon


  • 2 lbs seitan, cubed
  • 1/4 cup flour
  • 2 tbsps olive oil
  • 1 large yellow onion, diced
  • 5 shallots, minced
  • 4 carrots, peeled and sliced thinly on the slant
  • 4 cloves garlic, minced fine
  • 2 tbsps tomato paste
  • 1/2 bottle of a good hearty dry red wine
  • vegetable stock to cover
  • 2 bay leaves
  • 1 1/2 tsp dried thyme
  • 1 small bag frozen pearl onions
  • 1/4 cup fresh parsley, minced
  • 2 tbsp vegan butter
  • fresh black pepper, to taste

preparation steps:

1. dredge seitan in flour

2. brown floured seitan in 1 tbsp olive oil until golden brown and crispy

3. remove seitan from pan and set aside

4. in  1 tbsp olive oil, saute onion, shallots, garlic, and carrots until almost tender

5. add seitan back into pan and add tomato paste - cook for a few minutes stirring constanly

6. add into pan, red wine, vegetable stock, bay leaves, thyme and pearl onions, and simmer covered on low heat for thirty minutes - this just gets better and better with time

7. add vegan butter and fresh parsley (keep a little aside for garnish) and bring to full heat just before serving


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