Vegan Seitan Bourguignon With Mashed Cauliflower
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
362 kcal
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Course
Main Course
Vegan Seitan Bourguignon With Mashed Cauliflower
Description
In this Vegan Seitan Bourguignon, bite-sized seitan pieces are first browned in olive oil to develop a savory crust. Vegetables including onions, carrots, mushrooms, and pearl onions are cooked with garlic and thyme, then coated with flour to create a roux base. The addition of vegan butter, red wine, and ketchup forms a rich, thickened sauce that simmers until flavorful and well combined with the seitan.
The accompanying rosemary cauliflower mash is prepared by steaming cauliflower florets and mashing them with vegan butter, fresh rosemary, a small amount of non-dairy milk, and optional champagne vinegar for brightness, resulting in a creamy, herbaceous side. Black pepper and salt season both components.
This dish offers a satisfying combination of meaty seitan and tender vegetables in a red wine sauce, complemented by a smooth cauliflower mash that absorbs the sauce well. It suits a vegan diet while maintaining the essence of the classic bourguignon.
Leftovers can be stored refrigerated or frozen. Nutritional info is calculated per sixth of the recipe including the mash.
Ingredients
For the Bourguignon:
- 2 tablespoons olive oil divided
- 16 ounces seitan If using store-bought, select a basic, mildly seasoned variety (no strong flavors, cut or torn into bite-size chunks and patted dry
- 1 large yellow onion chopped
- 10 ounces mushrooms sliced
- 2 medium carrot sliced
- 3 cloves garlic minced
- 1 ½ teaspoons thyme chopped fresh or ¾ teaspoon dried
- 2 tablespoons all-purpose flour
- 2 tablespoons vegan butter Or oil of choice
- 10 ounces pearl onions frozen
- 1 ½ cups red wine Tip: use Barnivore.com to find vegan wines, full-bodied such as Cabernet Sauvignon or Zinfandel
- 2 tablespoons ketchup
- salt
- black pepper
For the Rosemary Cauliflower Mash:
- 1 medium head cauliflower cut into small, evenly sized florets
- 1 teaspoon rosemary chopped, fresh
- 3 tablespoons vegan butter
- plash of non-dairy milk unsweetened (1 to 2 Tbsp
- 1 teaspoon champagne vinegar optional
- salt
- black pepper
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 or freeze for longer storage.
- For steaming cauliflower, use a steamer basket or a pot with a small amount of water, steaming until tender before mashing.
- Choose a vegan seitan with mild flavor to best absorb the bourguignon sauce flavors.
- Opt for full-bodied vegan red wines such as Cabernet Sauvignon or Zinfandel for the richest sauce results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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