📝 About This Recipe
This plant-based reimagining of the French classic swaps beef for meaty, pan-seared seitan nuggets, slow-simmered in a luxurious Burgundy-style sauce. Infused with woodsy thyme, smoky bacon-style notes, and caramelized mirepoix, it offers the same deep, velvety complexity as the traditional version. Perfect for cozy evenings, this dish captures the soul of French farmhouse cooking while remaining entirely vegan.
🥗 Ingredients
The Seitan Base
- 1.5 lbs Seitan (Wheat Gluten) (cut into 1-inch rustic chunks)
- 3 tablespoons All-purpose flour (for dredging)
- 3 tablespoons Olive oil (divided)
- 1/2 teaspoon Liquid smoke (to add depth to the seitan)
The Aromatics & Vegetables
- 3 medium Carrots (peeled and sliced into 1/2-inch rounds)
- 1 cup Pearl onions (frozen or blanched and peeled)
- 10 oz Cremini mushrooms (quartered)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato paste (double concentrated if possible)
The Braising Liquid
- 2 cups Dry red wine (such as Pinot Noir, Cabernet, or Burgundy)
- 2 cups Vegetable stock (low sodium)
- 1 tablespoon Soy sauce (for umami and color)
- 4 sprigs Fresh thyme (tied with kitchen twine)
- 2 pieces Bay leaves
👨🍳 Instructions
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1
Toss the seitan chunks in a bowl with the liquid smoke and a pinch of salt. Sprinkle with flour and toss until each piece is lightly and evenly coated.
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2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seitan in a single layer, working in batches if necessary.
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3
Sear the seitan for 5-7 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Remove seitan from the pot and set aside on a plate.
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4
In the same pot, add the remaining tablespoon of oil. Add the quartered mushrooms and cook for 5 minutes until they release their moisture and turn deep brown.
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5
Add the sliced carrots and pearl onions to the pot. Sauté for another 5 minutes until the onions begin to pick up some color.
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6
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells fragrant.
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7
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the 'fond' (browned bits) from the bottom—this is where the flavor lives!
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8
Let the wine simmer and reduce by half, which should take about 5-8 minutes. This concentrates the flavor and removes the harsh alcohol bite.
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9
Return the seitan to the pot. Add the vegetable stock, soy sauce, thyme sprigs, and bay leaves. The liquid should almost cover the ingredients.
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10
Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 25-30 minutes, allowing the flavors to meld and the carrots to soften.
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11
Remove the lid and simmer for an additional 5-10 minutes if you prefer a thicker sauce. Remove the thyme sprigs and bay leaves before serving.
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12
Taste and adjust seasoning with salt and plenty of freshly cracked black pepper. Garnish with fresh parsley if desired.
💡 Chef's Tips
For the best texture, use a 'chicken-style' or 'beef-style' seitan that is firm rather than spongy. Don't skip the searing step; the caramelization on the seitan provides the essential 'meaty' chew and depth of flavor. If your sauce is too thin, mix 1 tsp of cornstarch with a splash of water and stir it into the boiling stew for 2 minutes. Use a wine you would actually drink—a cheap, sour wine will result in a sour stew. This dish actually tastes better the next day as the seitan absorbs more of the wine-infused gravy.
🍽️ Serving Suggestions
Serve over a bed of creamy garlic mashed potatoes to soak up the rich red wine sauce. Pair with a thick slice of toasted sourdough or a crusty French baguette for dipping. Serve alongside a simple green salad with a sharp Dijon vinaigrette to cut through the richness. Enjoy with a glass of the same red wine used in the cooking, such as a medium-bodied Pinot Noir.