French cuisine is everything but vegan friendly, but with a little imagination there are many traditional French dishes that are just waiting to be veganized: like Boef Bourguignon!
This is one of my favorite meaty vegan recipes that I love to make on cold evenings or when I want to make something a little special.
In this recipe I’ve included my favorite recipe for homemade seitan, but if you want you can of course use store bought seitan as well!
Although making your own seitan does take a bit more time and effort, there will be plenty left over in this recipe to use in other meals. It lasts for about 5 days in the fridge and is also freezer-friendly. 🙂
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 1 garlic clove, chopped
- ½ onion, chopped
- 1 bunch fresh thyme (or 2 tsp dried)
- 2 tbsp olive oil
- 250g seitan (store bought or from the recipe above)
- 4 shallots, chopped
- 2 large carrots, peeled and cut sideways
- 3 garlic cloves, roughly chopped
- 2 tbsp tomato paste
- 750 ml Pinot Noir
- 1 cup vegetable broth
- 1/4 cup flat leaf parsley, chopped
- 1 large bayleaf
- 1 tsp thyme
- 15 pearl onions
- 3 tbsp flour
- 2 tbsp vegan margarine
- salt & pepper
- Bring the broth to a boil in a large pot, then set aside to cool.
- Combine wheat gluten, nutritional yeast and garlic powder in a bowl. Ass 1/2 cup of the broth as well as 1 tbsp soy sauce and mix with a wooden spoon to a sticky dough. Add some more broth if the dough is too dry.
- Knead the dough for 3–5 minutes, and then split the dough in half. Bring the broth to a boil (again), and add onion, garlic and thyme (or whatever spice you prefer). Lower the heat to low–medium heat, place the two seitan loaves in the broth (make sure the broth covers the top of the loaves), cover and let simmer for 30–45 minutes.
- Remove from heat and let the seitan loaves stay in the broth until the broth has cooled.
- Heat oil in a frying pan. Cut seitan into cubes and then fry until they're golden on all sides. Lower the heat and add shallots, carrots and garlic and fry for 3 min. Add tomato paste and continute frying for a minute or so.
- Transfer everything to a large pot, add the wine and enough broth to cover the mixture. Add parsley, bayleaf, thyme and pearl onions. Cover and bring to a boil, then lower the heat and let simmer until the vegetables are soft.
- Use a slotted spoon to transfer the carrots, seitan and onions to a bowl, set aside and keep warm.
- Mix flour and margarine in a bowl, then add the mixture to the pot with the broth. Stir well and let simmer without a lid until the sauce thickens. Remove the bayleaf and spice with salt and pepper.
- Finally add the seitan, carrots and onion to the pot, mix and serve with boiled or mashed potatoes.