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Vegan Seitan Bourguignon With Mashed Cauliflower

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6 servings
Calories: 362 kcal
Course: Main Course

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

Instructions

For the Seitan Bourguignon:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the seitan to the pan, and stir to incorporate. 
For the Cauliflower Mash:
  1. 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.  
  2. 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. 
  3. 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

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

% 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.