Vegan Seitan Bourguignon With Mashed Cauliflower
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
55 mins
-
Servings
6 servings
-
Calories
362 kcal
-
Course
Main Course
Vegan Seitan Bourguignon With Mashed Cauliflower
Report
Surprisingly easy to prepare yet perfect for special occasions, this Vegan Seitan Bourguignon comes together in one pot and features delicious vegetables, fresh thyme, and a hearty red wine sauce. It's perfect served with Rosemary Cauliflower Mash (recipe included), mashed potatoes, or thick slices of toasted bread.Adapted from Ina Garten's recipe for Beef Bourguignon.
Share:
Ingredients
For the Bourguignon:
- 2 tablespoons olive oil, divided
- 16 ounces seitan, cut or torn into bite-size chunks and patted dry If using store-bought, select a basic, mildly seasoned variety (no strong flavors)
- 1 large yellow onion, chopped
- 10 ounces mushrooms, sliced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 1 ½ teaspoons chopped fresh thyme or ¾ teaspoon dried
- 2 tablespoons all-purpose flour
- 2 tablespoons vegan butter Or oil of choice
- 10 ounces frozen pearl onions
- 1 ½ cups full-bodied red wine such as Cabernet Sauvignon or Zinfandel Tip: use Barnivore.com to find vegan wines
- 2 tablespoons ketchup
- salt and pepper
For the Rosemary Cauliflower Mash:
- 1 medium head cauliflower, cut into small, evenly sized florets
- 1 teaspoon chopped fresh rosemary
- 3 tablespoons vegan butter
- splash of unsweetened non-dairy milk (1 to 2 Tbsp)
- 1 teaspoon champagne vinegar, optional
- salt and pepper
Add to Shopping List
Instructions
For the Seitan Bourguignon:
- Preheat a large skillet over medium heat. Add a tablespoon of olive oil and tilt the pan to coat the bottom. Add the seitan to the pan, and cook until browned. Transfer the seitan to a bowl, and set aside.
- Add the remaining tablespoon of oil to the pan. Over medium heat cook the onion 3 to 5 minutes or until translucent. Add the carrots and cook for about 5 minutes more. Add the mushrooms and cook until their moisture is released, 5 to 7 minutes. Add the garlic and thyme, and cook for 1 minute.
- Sprinkle the flour over the vegetables, and stir to coat. Add the butter, pearl onions, wine, and ketchup to the pan, along with a generous pinch of salt and pepper. Bring to a simmer, and cook until the sauce has thickened, about 3 to 5 minutes. Taste for salt and pepper, adding more if desired.
- Add the seitan to the pan, and stir to incorporate.
For the Cauliflower Mash:
- Place the cauliflower in a steamer basket or pot with a small amount of water. Sprinkle with rosemary and salt. Steam until the cauliflower is tender.
- Transfer the cauliflower to a food processor (draining any excess water). Add the butter, salt, pepper, splash of milk, and vinegar (if using), and process until smooth and fluffy, stopping to scrape down sides as necessary.
- If the cauliflower mash has cooled too much, return it to a dry pan to warm through before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days. May also be frozen.
- *Nutrition facts are for ⅙ of the recipe, including cauliflower mash.
Nutrition Information
Show Details
Calories
362kcal
(18%)
Carbohydrates
24g
(8%)
Protein
24g
(48%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
0mg
(0%)
Sodium
850mg
(35%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
3400IU
(68%)
Vitamin C
64.4mg
(72%)
Calcium
40mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 850mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3400IU | 68% |
| Vitamin C | 64.4mg | 72% |
| Calcium | 40mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
Other Recipes
You'll Also Love
