1 1/2 lbs (750g) seitan, cut into 1/2-inch (1-cm) cubes
1 tablespoon (15 ml) sunflower oil
2 tablespoons (30 ml) butter
Salt and pepper
3 cloves garlic, finely chopped
3/4 cup (180 ml) leek, thinly sliced
1/2 cup (125 ml) diced celery
2 cups (500 ml) carrots, peeled and diced
1 1/2 cups (375 ml) red wine
1 1/2 cups (375 ml) vegetable broth
1 teaspoon (5 ml) brown miso
1 sprig fresh thyme
1 bay leaf
Dredge the seitan cubes in flour.
In a large saucepan, brown the seitan in the oil and 15 ml (1 tablespoon) of butter. Season with salt and pepper. Remove the seitan from the pan. Set aside.
In the same pan, sauté the garlic, leek, celery and carrots, about 3 minutes in the remaining butter. Season with salt and pepper.
Return the seitan to the pan. Add the wine, broth, miso, thyme and bay leaf. Season with salt and pepper. Bring to a boil.
Cover and simmer for 30 minutes or until vegetables are tender. Stir occasionally.
Meanwhile, prepare the onions and mushrooms.
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