This ‘Seitan Bourguignon’ takes the traditional French recipe and Veganises it to create a hearty and warming Stew, perfect for the time of year and for sharing with Friends and Family with an extra glass of wine or two!
[expand title=”Read More…”]
Since the change in Weather, I’ve been loving a good home-cooked Stew and really look forward to a big warming hearty bowl of delicious Vegetables soaked up with homemade Dumplings! Is it just me or is this what dreams are made of around this time of year!? So, let’s curl up with a big bowl of Stew and a glass of Red Wine…
I’ve been trying out various classic Stew’s and Veganising them, since becoming 100% Vegan as of recent months, which has been great fun for creating and sharing new recipes and it has enabled me to try so many new things which I wouldn’t have tried before, as eating out options are limited!
Just like this recipe which was next in line for the Veganising treatment. I had never tried a ‘Bourguignon’, before now but I thought a Stew with Wine… ‘Hell Yes’! And ‘Hell Yes’ indeed, it is delicious, subtle hints of Winter from the Red Wine, almost feeling like warming Mulled Wine which, I absolutely love around this time of year.
My Veganising research told me that a Bourguignon is a traditional French recipe with braised Beef in Red Wine and Broth with onion, garlic and Bouqet Garni but I have adapted this to suit my requirements and it is to die for!
The Stew itself uses my go-to favourite Seitan instead of Beef, which is homemade and ‘browned’ prior to adding to the Stew towards the end of cooking. I have used a Vegan certified Red Wine which is Organic and from a well-known Supermarket in the UK. Bouqet Garni isn’t something I have to hand so I used a mixture of dried herbs. I also used a combination of Vegetables which I had in my Fridge from my Organic Vegetable Box delivery which included onions as the base, parsnip, carrot and French Beans, but you could use any of your favourite vegetables including chucks of Potatoes, but this would also be delicious with a side of Mashed Potatoes.
I topped my Stew with homemade wholemeal Dumplings which I have used before in my Creamy Seitan Stew, so I knew they would be delicious and they are exactly what you want to soak up a delicious Stew. This would also be delicious with a side of Creamy Mashed Potatoes and the remainder of the bottle of Red Wine!
If you are looking for more warming Winter recipes, then try some of these:
- 3/4 cup wholemeal flour
- 1/4 cup spelt flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup non-dairy milk (I used unsweetened Soya)
- 2 tbsp rapeseed oil
- 2 cups vital wheat gluten
- 2 tbsp chickpea flour
- ½ cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- 1/2 tbsp Worcestshire sauce
- 1 tsp cumin powder
- 1 cup stock/water
- 1 onion, peeled and diced
- 1 tsp minced garlic
- 1 tbsp tomato paste
- 2 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 cup French beans
- 2 tbsp wholemeal flour
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp dried sage
- 4 bay leaves
- 3/4 – 1 cup Vegan red wine
- 1 cup vegetable stock
- To make the Seitan, add the wet ingredients to the dry ingredients and mix with a spoon and combine the dough with your hands to create a ball of dough. Knead the dough for 5 minutes and then let rest whilst you boil a large pan of stock (flavour with soy sauce, garlic and onion if you wish) and then half the dough and place the two halves in the pan, covered with a lid and let simmer for 45 minutes.
- After 45 minutes, leave it in the stock for another 15 minutes, then remove, drain and
- leave to cool. Once it has cooled, squeeze out as much of the liquid as possible with some paper towels/cloth and then cut into chunks.
- Heat a frying pan over a medium heat with a tbsp. of oil and add the chunks to the pan and cook through until they are cooked through, approx. 10 minutes. Set aside.
- Then make your stew, by heating the olive oil in a large pan, then add the onion and saute for minutes, before adding the garlic for a minute, then add the herbs and flour, and whisk to combine, then followed by the tomato paste, stir through.
- Then add the red wine and the vegetable stock, bring to a boil, then lower the heat to a simmer and add the carrots and parsnips and cook cook for 10 minutes.
- Meanwhile, make your dumplings in a large mixing bowl by combining the dry ingredients and make a well in the middle and add your wet ingredients, stir to combine into a dough, then take a spoonful of the mixture and roll into balls (I made 6).
- Then add the French beans to the stew, stir through, then add the dumpling balls and place a lid on the stew and steam/simmer for approx. 20 minutes, until the dumplings looked cooked and have ‘plumped’ up.
- Once the dumplings are cooked, set them aside for a minute on a separate plate, and stir through the cooked Seitan. Add the Dumplings back in and serve your stew in a bowl with the dumplings atop.