Vegan Seitan Bourguignon With Mashed Cauliflower

Vegan Seitan Bourguignon With Rosemary Cauliflower Mash

Vegan Seitan Bourguignon With Mashed Cauliflower

Prep Time 20

Cook Time 35

Total Time 55

Servings:6 servings

Author: Lori Rasmussen, My Quiet Kitchen

Surprisingly easy to prepare yet perfect for special occasions, this Vegan Seitan Bourguignon comes together in one pot and features delicious vegetables, fresh thyme, and a hearty red wine sauce. It's perfect served with Rosemary Cauliflower Mash (recipe included), mashed potatoes, or thick slices of toasted bread.

Adapted from Ina Garten's recipe for Beef Bourguignon.

Ingredients
US Customary | Metric

For the Bourguignon:

2 tablespoons olive oil, divided
16 ounces seitan, cut or torn into bite-size chunks and patted dry - If using store-bought, select a basic, mildly seasoned variety (no strong flavors)
1 large yellow onion, chopped
10 ounces mushrooms, sliced
2 medium carrots, sliced
3 cloves garlic, minced
1 ½ teaspoons chopped fresh thyme or ¾ teaspoon dried
2 tablespoons all-purpose flour
2 tablespoons vegan butter - Or oil of choice
10 ounces frozen pearl onions
1 ½ cups full-bodied red wine such as Cabernet Sauvignon or Zinfandel - Tip: use Barnivore.com to find vegan wines
2 tablespoons ketchup
salt and pepper

For the Rosemary Cauliflower Mash:

1 medium head cauliflower, cut into small, evenly sized florets
1 teaspoon chopped fresh rosemary
3 tablespoons vegan butter
splash of unsweetened non-dairy milk (1 to 2 Tbsp)
1 teaspoon champagne vinegar, optional
salt and pepper

Instructions

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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. May also be frozen.

*Nutrition facts are for ⅙ of the recipe, including cauliflower mash.

Nutrition