Vegan Boeuf Bourguignon in Red Wine Sauce
This traditional recipe from celebrated vegan chef Miyoko Schinner gets a plant-based twist with homemade seitan, a rich red wine sauce, and hearty potatoes.
Ingredients · Servings 8
- For the seitan:
- 3 cups quartered cremini mushrooms
- 3 tablespoons soy sauce
- 1 cup
- vegetable stock
- ⅓ cup red wine
- 3 garlic cloves
- 2 cups
- vital wheat gluten
- 1 tablespoon canola oil
- For the red wine sauce:
- ¼ cup water
- 3 cups diced onions
- 2 cups diced celery
- 2 cups diced carrots
- 6 ripe tomatoes, chopped
- 3 cups red wine
- 1 garlic bulb, peeled and sliced
- 12 dried shiitake mushrooms
- 1 cup sliced cremini mushrooms
- 4 tablespoons soy sauce
- 3 tablespoons
- medium miso
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 7 cups vegetable stock, plus more as needed
- For the bourguignon:
- 2 cups chopped carrots
- 5 cups halved cremini mushrooms
- 2 cups halved baby potatoes
- 2 cups small green peas
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup canola oil, divided
- ⅔ cup all-purpose flour
- ½ cup chopped parsley
Method
- For the seitan,
- in a food processor
- , combine mushrooms, soy sauce, vegetable stock, red wine, and garlic. Process until combined. Add wheat gluten and process until a soft dough forms, about 30 seconds.
- Divide dough into 5 portions and pat each into a patty about ½-inch thick. In a skillet over medium heat, warm oil. Cook and flip each patty until browned on both sides.
- For the red wine sauce, in a large pot or
- Dutch oven
- over medium heat, add water and sauté onions, celery, and carrots until tender. Add tomatoes, wine, garlic, shiitakes, creminis, soy sauce, miso, rosemary, and thyme, and bring to a boil. Add vegetable stock and sautéed seitan, and after reaching a second boil, cover, reduce heat to low, and simmer for 1 hour or longer to concentrate. Add more vegetable stock if flavor is too strong or boil down longer for stronger flavor and thicker sauce.
- Using tongs, remove seitan from pot, and set aside on a plate. Set a colander over a large bowl and pour sauce mixture through to strain vegetables, pressing as much liquid out of vegetables as possible. You should have about 6 cups strained sauce. If you have reduced it too much, add additional stock.
- For the bourguignon, preheat oven to 425 degrees. Sprinkle carrots, mushrooms, potatoes, and peas with salt and pepper and roast on a baking sheet for about 25 minutes until tender.
- In a large pot over low heat, warm oil. Add flour and cook for several minutes to make a roux. Add strained sauce and whisk well to incorporate. Cook, stirring with a wooden spoon, until thickened.
- Cut seitan into 1 ½-inch chunks and add to sauce along with roasted vegetables. Simmer 10 minutes, sprinkle with parsley, and serve warm.
What you need:
- For the seitan: 3 cups quartered cremini mushrooms
- 3 tablespoons soy sauce
- 1 cup vegetable stock ⅓ cup red wine
- 3 garlic cloves
- 2 cups vital wheat gluten
- 1 tablespoon canola oil
- For the red wine sauce: ¼ cup water
- 3 cups diced onions
- 2 cups diced celery
- 2 cups diced carrots
- 6 ripe tomatoes, chopped
- 3 cups red wine
- 1 garlic bulb, peeled and sliced
- 12 dried shiitake mushrooms
- 1 cup sliced cremini mushrooms
- 4 tablespoons soy sauce
- 3 tablespoons medium miso
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 7 cups vegetable stock, plus more as needed
- For the bourguignon: 2 cups chopped carrots
- 5 cups halved cremini mushrooms
- 2 cups halved baby potatoes
- 2 cups small green peas
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup canola oil, divided ⅔ cup all-purpose flour
- ½ cup chopped parsley
