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 porsjoner
Cuisine: french
Ingredients: 400 g seitan cut into 1-inch cubes; 2 ss olive oil; 1 stk. yellow onion chopped; 2 stk. carrot peeled and sliced; 2 stk. celery stalk sliced; 3 fedd garlic minced; 250 g cremini mushroom quartered; 2 ss tomato paste; 1,5 kopp red wine dry, e.g., Pinot Noir or Merlot; 2 kopp vegetable broth; 3 g fresh thyme; 1 stk. bay leaf; 2 ss all-purpose flour; 1 ts salt; 0,5 ts black pepper freshly ground; 2 ss fresh parsley chopped (valgfritt)

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 oppskrift av Forkin

Total tid: 1 t 55 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 350 kcal

VeganskVegetarisk

Allergeninformasjon: kan inneholde selleri, gluten og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

400 gseitan, cut into 1-inch cubes
2 ssolive oil
1 stk.yellow onion, chopped
2 stk.carrot, peeled and sliced
2 stk.celery stalk, sliced
3 feddgarlic, minced
250 gcremini mushroom, quartered
2 sstomato paste
1,5 koppred wine, dry, e.g., Pinot Noir or Merlot
2 koppvegetable broth
3 gfresh thyme
1 stk.bay leaf
2 ssall-purpose flour
1 tssalt
0,5 tsblack pepper, freshly ground

garnish

2 ssfresh parsley, chopped(valgfritt)

Utstyr

cutting board · knife · dutch oven · wooden spoon

Fremgangsmåte

Trinn for trinn

1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Omtrent 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.
Omtrent 7 min
Kokkens tips: 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.
Omtrent 10 min
4
Stir in the garlic and mushrooms, cooking for another 5 minutes until the mushrooms begin to soften.
Omtrent 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 5 min
7
Return the seitan to the pot. Add the vegetable broth, fresh thyme, and bay leaf. Season with salt and black pepper.
Omtrent 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.
Omtrent 1 t 15 min
Kokkens tips: 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.

Per porsjon

Næringsinnhold

30%Poengsum

Kalorier: 350,1kcal
Protein: 29,5g
Karbohydrater: 29,5g
Fett: 8,5g
Fiber: 4,3g
Sukker: 6,9g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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