Sunday, April 3, 2011

Seitan Bourgogne

Traditionally this is a beef dish, but hey, I'm not eating meat. This recipe came to me from the fine people at

This recipe calls for 6 medallions of seitan. If you already have these, you're ready to start on the next part, if not, you're going to need to make a batch of seitan and for that I suggest following this recipe.
6 Medallions of seitan
6 medium sized carrots sliced
2 medium onions largely diced
2 cups from a bottle of dry red wine (I used a cabernet sauvignon)
3 cups vegetable broth
3 garlic cloves finely diced
2 bay leaves
2 Tbsp corn starch
salt and freshly ground pepper to taste

Sautee the seitan medallions in a little bit of oil over medium high heat, until golden brown on each side (2-3 minutes per side). Remove the seitan and set aside
Add the garlic to the pan and sautee for two minutes
Add the wine, broth, onions, carrots, and bay leaves to the pan and bring  a boil. Reduce to a simmer and cook partially covered for 30 minutes, reducing by 1/3.
Add the seitan, some salt and pepper, cover and cook for 30 minutes.
Remove the seitan from the pan. Remove 1/2 cup of the liquid from the pan, add the corn starch and stir until smooth. Add this liquid back into the pan and stir to combine and cook until slightly thickened.
Serve over rice, mashed potatoes or noodles.

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