This conventional recipe from celebrated vegan chef Miyoko Schinner will get a plant-based twist with do-it-yourself seitan, a wealthy purple wine sauce, and hearty potatoes.
What you want:
For the seitan:
3 cups quartered cremini mushrooms
3 tablespoons soy sauce
1 cup vegetable inventory
⅓ cup purple wine
3 garlic cloves
2 cups important wheat gluten
1 tablespoon canola oil
For the purple wine sauce:
¼ cup water
3 cups diced onions
2 cups diced celery
2 cups diced carrots
6 ripe tomatoes, chopped
3 cups purple 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 inventory, plus extra as wanted
For the bourguignon:
2 cups chopped carrots
5 cups halved cremini mushrooms
2 cups halved child potatoes
2 cups small inexperienced peas
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup canola oil, divided
⅔ cup all-purpose flour
½ cup chopped parsley
What you do:
- For the seitan, in a meals processor, mix mushrooms, soy sauce, vegetable inventory, purple wine, and garlic. Course of till mixed. Add wheat gluten and course of till a delicate dough varieties, about 30 seconds.
- Divide dough into 5 parts and pat every right into a patty about ½-inch thick. In a skillet over medium warmth, heat oil. Prepare dinner and flip every patty till browned on each side.
- For the purple wine sauce, in a big pot or Dutch oven over medium warmth, add water and sauté onions, celery, and carrots till tender. Add tomatoes, wine, garlic, shiitakes, creminis, soy sauce, miso, rosemary, and thyme, and convey to a boil. Add vegetable inventory and sautéed seitan, and after reaching a second boil, cowl, scale back warmth to low, and simmer for 1 hour or longer to pay attention. Add extra vegetable inventory if taste is simply too robust or boil down longer for stronger taste and thicker sauce.
- Utilizing tongs, take away seitan from pot, and put aside on a plate. Set a colander over a big bowl and pour sauce combination by means of to pressure greens, urgent as a lot liquid out of greens as attainable. You must have about 6 cups strained sauce. In case you have lowered it an excessive amount of, add extra inventory.
- For the bourguignon, preheat oven to 425 levels. Sprinkle carrots, mushrooms, potatoes, and peas with salt and pepper and roast on a baking sheet for about 25 minutes till tender.
- In a big pot over low warmth, heat oil. Add flour and prepare dinner for a number of minutes to make a roux. Add strained sauce and whisk effectively to include. Prepare dinner, stirring with a picket spoon, till thickened.
- Reduce seitan into 1 ½-inch chunks and add to sauce together with roasted greens. Simmer 10 minutes, sprinkle with parsley, and serve heat.
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