This seitan Bourguignon is easy to make, full of flavor and hits the spot on cooler days. I’ve never had beef Bourguignon, but I’ve been wanting to make a vegan version of it for a while. The combination of stirring, smelling, chopping, tasting here and there in my kitchen while making this seitan Bourguignon is heavenly. Drinking a class of wine and listening to a podcast or music while making this is super fun, especially on grey and rainy days.
How to make Seitan Bourguignon
After dousing a blend of sliced seitan and quartered mushrooms with an entire bottle of red wine, it’s placed into the oven to cook for 1 1/2 hours. During this time, the seitan and mushrooms soak up the wine, and everything reduces and all the flavors are intensified to create this delicious seitan Bourguignon.
Seitan Bourguignon prep
This vegan Bourguignon recipe makes a perfect weeknight meal if prepped on the weekend when you have time. Once cooled, it can be refrigerated for a day or two, then reheated in batches on the stovetop. It actually tastes better this way! Mashed potatoes are perfect here, but crusty bread to sop it all up works too.
More vegan comfort food recipe ideas
Looking for more dishes to make you feel cozy on these cooler days? Check out my recipes for vegan calzones, vegan ma po tofu, easy focaccia, cauliflower and mushroom curry, New England vegan chowder and shroom stroganoff!
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Seitan Bourguignon
- Total Time: 2 hours
- Yield: 4 servings
- Diet: Vegan
Description
This seitan Bourguignon recipe is so fun to make and smells and tastes amazing! This recipe is veganized and heavily adapted from Jacques Pépin’s version. Enjoy this on cooler days when having the oven on for a while feels nice and cozy.
Ingredients
for the stew
- 1 TB Earth Balance
- 1 TB olive oil
- 12 oz. seitan, sliced
- 16 oz. brown mushrooms, quartered
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 cup sliced shallots
- 1/2 head garlic, minced
- 1 TB AP flour
- one bottle of cabernet savignon
- 2 bay leaves
- a few sprigs of thyme
for the vegetables
- 2 TB refined coconut oil
- one package of Sweet Earth Benevolent Bacon, chopped
- 1 tsp liquid smoke
- 1 1/2 cup carrots, chopped
- 1 cup pearl onions (I used frozen)
- 1/4 cup water or vegetable stock
to serve
- mashed potatoes or crusty bread
- fresh chopped parsley
Instructions
to make the stew
- Melt the vegan butter and olive oil in a large Dutch oven over medium heat. Place the seitan slices into the pot, season with half the salt and pepper, and allow to brown on one side. Flip and brown the other side. Add the mushrooms to the pot, season with the remaining salt and pepper and stir. After a few minutes, they will release a lot of moisture. If you find them sticking, add a little splash of broth and stir.
- Preheat your oven to 350.
- Add in the shallots and allow to soften for a few minutes, then add in the minced garlic and stir. Allow to soften for a few minutes more, then add the flour and stir until the seitan and mushrooms are well coated.
- Increase the heat a bit. Add in the entire bottle of wine, bay leaves and thyme and give it a stir.
- Cover with a lid and place into the oven to cook for 1 1/2 hours.
for the vegetables
- When you have about 45 minutes left on the stew cook time, place a smaller Dutch oven on the stovetop over medium heat and add the coconut oil. Place the chopped vegan bacon into the pot and allow to brown a bit around the edges. Add in the liquid smoke.
- Place the carrots, onions and stock into the pot. Reduce the heat to its lowest setting, cover with a lid, and allow to cook and soften for 20-30 minutes. Remove from the heat.
to serve
- Remove the stew from the oven and remove the thyme sprigs and bay leaves.
- Place the desired amount of stew into bowls and top with the vegetables.
- Serve with mashed potatoes or crusty bread and garnish with fresh chopped parsley.
Notes
This can be made and served immediately, but tastes best when allowed to sit in the refrigerator for a day or two and reheated on the stovetop. A perfect + quick weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Dinner
- Method: Baked, Seared
- Cuisine: French
Keywords: seitan Bourguignon, vegan Bourguignon
Isabelle says
I made this recipe twice and it was very popular, even with French carnivores! Thank you!
★★★★★
Anderson Lyle says
Made it last night. 4 out of 4 stars. You need to publish a cookbook. Between you and Veganomicon I haven’t found better recipes.
erinwyso says
Anderson, I love to hear that — so happy you liked, and thanks for your kind feedback!
Karin Tracy says
Oh, Erin. You and your mushrooms 😉 How would this dish be without the vile fungi? Should I add something else or just omit?
erinwyso says
Karin, ha! You can leave the fun guys out and double up on the seitan, enjoy!
Lynda Tam says
Hi! Do you have a foolproof seitan recipe? I did the Rouxbe course and although my seitan looked good, it tasted like a rubber ball and was not tender. I haven’t attempted to make seitan since.
I LOVE your blog and follow you on Facebook.
Thanks,Lynda Tam
erinwyso says
Lynda, Isa’s Chicken Stylee Seitan is great: http://www.isachandra.com/2014/02/chicken-stylee-seitan/ The chickpea flour is gluten free, so it cuts the toughness of the seitan. Just leave out the sage or add other herbs depending on what you are using it for.