DinnerMain CourseLunch

Seitan Bourguignon

Name: Seitan Bourguignon
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 portioner
Cuisine: french
Ingredients: 400 g seitan cut into 1-inch cubes; 2 spsk. olive oil; 1 stk. yellow onion chopped; 2 stk. carrot peeled and sliced; 2 stk. celery stalk sliced; 3 fed garlic minced; 250 g cremini mushroom quartered; 2 spsk. tomato paste; 1,5 kop red wine dry, e.g., Pinot Noir or Merlot; 2 kop vegetable broth; 3 g fresh thyme; 1 stk. bay leaf; 2 spsk. all-purpose flour; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 2 spsk. fresh parsley chopped (valgfrit)

This hearty vegan bourguignon features seitan braised in a rich red wine sauce with mushrooms, carrots, and onions. It's a comforting and flavorful plant-based take on a classic French stew, perfect for a satisfying meal.

En original opskrift af Forkin

Tid i alt: 1 t. 55 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 350 kcal

VeganskVegetarisk

Allergenoplysninger: kan indeholde selleri, gluten og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

400 gseitan, cut into 1-inch cubes
2 spsk.olive oil
1 stk.yellow onion, chopped
2 stk.carrot, peeled and sliced
2 stk.celery stalk, sliced
3 fedgarlic, minced
250 gcremini mushroom, quartered
2 spsk.tomato paste
1,5 kopred wine, dry, e.g., Pinot Noir or Merlot
2 kopvegetable broth
3 gfresh thyme
1 stk.bay leaf
2 spsk.all-purpose flour
1 tsk.salt
0,5 tsk.black pepper, freshly ground

garnish

2 spsk.fresh parsley, chopped(valgfrit)

Udstyr

cutting board · knife · dutch oven · wooden spoon

Fremgangsmåde

Trin for trin

1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Ca. 1 min.
2
Add the seitan and cook until browned on all sides, about 5-7 minutes. Remove the seitan from the pot and set aside.
Ca. 7 min.
Kokkens note: Browning the seitan adds depth of flavor to the stew.
3
Reduce heat to medium. Add the onion, carrot, and celery to the pot and sauté until softened, about 8-10 minutes.
Ca. 10 min.
4
Stir in the garlic and mushrooms, cooking for another 5 minutes until the mushrooms begin to soften.
Ca. 5 min.
5
Add the tomato paste and all-purpose flour, stirring constantly for 1-2 minutes to coat the vegetables and cook out the raw flour taste.
Ca. 2 min.
Kokkens note: This step helps thicken the sauce.
6
Pour in the red wine, scraping the bottom of the pot to deglaze any browned bits. Bring to a simmer and cook for 5 minutes until slightly reduced.
Ca. 5 min.
7
Return the seitan to the pot. Add the vegetable broth, fresh thyme, and bay leaf. Season with salt and black pepper.
Ca. 1 min.
8
Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for at least 60-75 minutes, or until the vegetables are very tender and the sauce has thickened.
Ca. 1 t. 15 min.
Kokkens note: Stir occasionally to prevent sticking and ensure even cooking.
9
Remove the thyme sprigs and bay leaf before serving.
10
Garnish with fresh parsley if desired and serve hot.

Pr. portion

Næringsindhold

30%Score

Kalorier: 350,1kcal
Protein: 29,5g
Kulhydrat: 29,5g
Fedt: 8,5g
Kostfibre: 4,3g
Sukker: 6,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover seitan bourguignon in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.