Seitan Burgundy
In 1984, I experienced French cuisine for the first time. After a summer abroad in an exchange program, my sister returned home with a couple jars of Dijon mustard and some French guy that occupied my top bunk bed for a month. More on the French guy later, but according to my sister, the French people ate this type of mustard on just about everything. So to bring a little taste of France into our home, we, too, ate Dijon mustard on just about everything.
Now, this little taste of France must have ignited some sort of culinary fire in my mother because shortly upon my sister’s return, we ate Boeuf Bourguignon. I am not sure if the dish was authentic French as I am certain mom used cream of mushroom soup and served the hearty stew over egg noodles. But, the aroma and taste of beef and mushrooms slow cooked in wine was amazing and unlike any of her previous dishes. Plus, we still had some Dijon mustard at the ready.
So, my next dish is sort of an homage to my sister’s first trip to France. I have omitted the beef, of course, like I would have enjoyed omitting that French guy sleeping in my room. He was very nice mind you, but what 13 year old wants to share a room with a stranger. But as I digress, here is my vegan version of BOEUF BOURGUIGNON. With a slight French accent, this dish screams comfort food. And on these cold, dreary winter days that is what you need. I will leave the Dijon and egg noodles up to you.
Ingredients Instructions Preheat your oven to 375 degrees. Next reconstitute, or hydrate, your dried mushrooms in 2 cups of red wine. I like to add dried mushrooms as they add a nice earthy flavor to this dish. Just put the mushrooms in a microwave safe dish, cover with red wine, and cook on high for 4 minutes. When they are cool enough to handle, remove them from the wine, squeezing out the excess moisture, and roughly chop them. But make sure you save the red wine liquid.
Now, sauté your bacon, leeks, celery, carrot, and garlic in the oil for 3-5 minutes or until soft and fragrant. You can omit the oil and sauté the veggies in a bit of broth if desired. Put the cooked veggies, pearl onions, hydrated mushrooms, and fresh mushrooms in a large oven safe dish (like a big lasagna pan). Any variety of mushrooms will work here. I used Shiitake, Cremini, and Chanterelles. Next in a mixing bowl, combine the vegetable broth, red wine liquid, tomato paste, liquid smoke, Worcestershire, thyme and rosemary. Whisk this together, then add in your flour. You want to make sure you whisk the flour into the liquid thoroughly so as not to have any clumps.
Pour the liquid mixture over the veggies and mushrooms and stir to combine. Cover the baking dish with foil and bake covered for 35-40 minutes. Remove from the oven and take off the foil. Add in your chopped seitan and bake for another 20-25 minutes or until the sauce is thick and bubbling. I used homemade seitan in this dish, but you can also use store bought or even Gardein Beef Tips if you are short on time. Remove from the oven and let stand for 10 minutes, then season to your taste with salt and pepper.
French Comfort Food
Finish the dish with a side of roasted potatoes and green vegetable of choice and supper is ready. A little taste of French comfort food awaits. Of course, feel free to add an American twist with egg noodles. Just make sure you have plenty of Dijon mustard in the house. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
Leave a Reply