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Mandy

Seitan Bourguignon

A hearty vegetarian take on the French classic, with seitan, mushrooms and pearl onions simmered in red wine and served over wide egg noodles.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 2 carrots diced
  • 1 leek sliced
  • 2 garlic cloves crushed
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 teaspoon good quality salt
  • 1 teaspoon black pepper
  • 1 package shiitake mushrooms sliced
  • 5 to 6 baby portabella mushrooms sliced
  • 10 pearl onions peeled
  • 1 package cubed seitan
  • 1 1/2 cups hearty red wine such as Cabernet
  • 1 1/2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 to 2 pinches flour
  • extra wide egg noodles cooked according to package directions

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the carrots, leek and garlic and saute.
  2. Season with the thyme, parsley, salt and pepper.
  3. While the vegetables cook, slice the shiitake and baby portabella mushrooms. Add them to the pot and saute for 5 minutes, or until the mushrooms start to soften.
  4. Add the pearl onions and cook another 5 minutes.
  5. Add the seitan and the red wine and cook until the wine has reduced by half.
  6. Stir in the vegetable broth, tomato paste and a pinch or two of flour to thicken the sauce. Cook another 5 to 10 minutes, stirring, so the flavors come together.
  7. Serve over the cooked extra wide egg noodles.

Notes

Serves two with hopefully a little left over for lunch the next day. Keep leftover noodles separate from the stew so they stay firm.