We’re officially two weeks into January, which brings to mind a couple of things. One, we’ve still got a lot of cold weather ahead, and two, Valentine’s Day is right around the corner! So whether you’re looking for some delicious, warm comfort food to enjoy during Veganuary, or you’re planning a date night with a friend or your special someone, I think you’re going to LOVE this Vegan Seitan Bourguignon.
When we think of classic French dishes, “vegan-friendly” is pretty much the last thing that comes to mind. In fact, for many Americans, images of Julia Child preparing meat might be the first. But luckily, Beef Bourguignon is surprisingly easy to veganize. With just two substitutions, we have a recipe that still celebrates the main flavors of the dish (hello, vegetables, red wine, and thyme), but takes much less time to prepare and is healthier for you, the planet, and the cows.
How to Make One-Pot Vegan Seitan Bourguignon
The basic process looks like this:
- Sear the seitan. Transfer it to a bowl and set aside.
- Saute the onion, carrot, mushrooms, and garlic.
- Add thyme, flour, and butter.
- Add frozen pearl onions, half a bottle of good red wine, and a spoonful of ketchup (Ketchup?! I’ll explain why below).
- Add salt and pepper and cook until the sauce has thickened, just a few minutes.
- Add the seitan back to the skillet. Stir to coat, and serve!
See how easy it is? But I guarantee your dinner guest will be thoroughly impressed! I really like Seitan Bourguignon paired with Rosemary Cauliflower Mash, so I’m including the recipe for that below. But toasted bread or mashed potatoes would also be perfect.
Not into seitan? No problem! This dish is equally as delicious and special with mushrooms as the main star. Increase the amount of mushrooms to a pound-and-a-half, and you’re all set! And while we’re talking about options, cubed tofu would also be great in place of the seitan. For a chewy, meaty texture, cut the tofu into large, bite-size pieces and broil it. For tips on selecting, pressing, and broiling tofu, check out this post: Sticky Sesame Tofu + How To Dry-Broil Tofu for Chewy Texture.
One last thing….the aforementioned ketchup. I know it may sound like an odd thing to add to an otherwise fancy dish, but it totally works here. Traditionally, tomato paste is used, and you can certainly use it if you like (use just one tablespoon). But I decided to use ketchup for a few reasons: 1) it’s an ingredient most people already have on hand; 2) I’ve just never had good luck with tomato paste. It tastes harsh and metallic to me, which leads to me buying a tube for use in a single recipe and then letting it go to waste; and 3) The balance of acidity and sweetness in ketchup just plain tastes good! Such a small amount is used in this recipe you won’t really know it’s there, but it provides a tiny bit of tanginess to round out the sauce.
I hope you make this Vegan Seitan Bourguignon soon and love it as much as we do! If you try it, I would love to see a photo on instagram. Tag @myquietkitchen to show off your special dinner. And please rate the recipe and leave a comment below to let us know how it turned out. Cheers to (Veganized) French classics!
Vegan Seitan Bourguignon With Rosemary Cauliflower Mash
For the Bourguignon:
- 2 Tbsp olive oil, divided
- 16 ounces seitan, cut or torn into bite-size chunks and patted dry
- 1 large yellow onion, chopped
- 10 ounces mushrooms, sliced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 1 1/2 tsp chopped fresh thyme or 3/4 tsp dried
- 2 Tbsp all-purpose flour
- 2 Tbsp vegan butter
- 10 ounces frozen pearl onions
- 1 1/2 cups full-bodied red wine such as Cabernet Sauvignon or Zinfandel (Tip: use Barnivore.com to find vegan wines)
- 2 Tbsp ketchup
For the Rosemary Cauliflower Mash:
- 1 head cauliflower, cut into small, evenly sized florets
- 1 tsp chopped fresh rosemary
- 3 Tbsp vegan butter
- splash of unsweetened non-dairy milk (1 to 2 Tbsp)
- 1 tsp champagne vinegar, optional
For the Seitan Bourguignon:
- Preheat a large skillet over medium heat. Add a tablespoon of olive oil and tilt the pan to coat the bottom. Add the seitan to the pan, and cook until browned. Transfer the seitan to a bowl, and set aside.
- Add the remaining tablespoon of oil to the pan. Over medium heat cook the onion 3 to 5 minutes or until translucent. Add the carrots and cook for about 5 minutes more. Add the mushrooms and cook until their moisture is released, 5 to 7 minutes. Add the garlic and thyme, and cook for 1 minute.
- Sprinkle the flour over the vegetables, and stir to coat. Add the butter, pearl onions, wine, and ketchup to the pan, along with a generous pinch of salt and pepper. Bring to a simmer, and cook until the sauce has thickened, about 3 to 5 minutes. Taste for salt and pepper, adding more if desired.
- Add the seitan to the pan, and stir to incorporate.
For the Cauliflower Mash:
- Place the cauliflower in a steamer basket or pot with a small amount of water. Sprinkle with rosemary and salt. Steam until the cauliflower is tender.
- Transfer the cauliflower to a food processor (draining any excess water). Add the butter, salt, pepper, splash of milk, and vinegar (if using), and process until smooth and fluffy, stopping to scrape down sides as necessary.
- If the cauliflower mash has cooled too much, return it to a dry pan to warm through before serving.