I decided to choose Seitan Bourguignon as one of this week's Meatless Monday recipes because I love the home-cooked Julia Child mood a dish like this evokes, all the while mixing things up vegan-style with the use of seitan instead of the standard beef. The combination of red wine, wild mushrooms, and seitan is extremely aromatic. Pair it with some wild rice for a comforting winter dish the whole family will love.
(Makes 6 servings)
1 tablespoons olive oil
2 garlic cloves, minced
6 shallots, thinly sliced
1 pound cremini mushrooms, thinly sliced
1 pound shiitake mushroom caps, thinly sliced
2 stalks of celery, minced
1 tablespoon finely chopped fresh rosemary
1 tablespoon fresh thyme leaves
2 teaspoons finely chopped fresh sage
3 tablespoons tamari (or standard soy sauce if tamari isn't readily available to you)
2 cups dry red wine
2 pounds seitan, sliced into thin strips
1 bay leaf
1/2 cup vegetable stock
2 tablespoons arrowroot (or corn starch)
Freshly ground black pepper
1/4 cup chopped fresh parsley
1) In a large skillet over medium heat, saute garlic and shallots in olive oil until soft. Add cremini and shiitake mushrooms, celery, rosemary, thyme, sage, tamari, and wine. Bring to a simmer, add seitan and bay leaf, cover and cook 15 minutes until mushrooms are tender.
2) In a small bowl, whisk together vegetable stock and arrowroot until arrowroot dissolves. Slowly pour into skillet and continue whisking until sauce starts to thicken. Turn off heat and discard bay leaf. Season to taste with pepper, top with parsley and serve.