SEITAN AND MUSHROOM BOURGUIGNON [VEGAN]

For this month's recipe, we went with a tried and true dinner favorite. This elegant dish is easy to make, yet full of flavor and is equally impressive for a candlelit dinner for two, or shared at a dinner party. Here the classic is recreated as a vegan dish with just the right amount of vegetables, accented by the earthy richness of the porcinis, all of which is enhanced by the umami of wine.

SEITAN AND MUSHROOM BOURGUIGNON [VEGAN]

THIS RECIPE IS :

Vegan

SERVES

4 servings

INGREDIENTS

  • 2 tablespoons olive oil
  • 4 slices vegan bacon, chopped
  • 12 ounces seitan, cut into bite-sized pieces
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 small onion, thinly sliced
  • 1/2 red bell peppers, chopped
  • 3 carrots, peeled, cut into 1-inch pieces on the diagonal
  • 1/2 ounce dried porcini mushrooms, rehydrated (see note)
  • 2 cloves garlic, minced
  • 2 tablespoons brandy
  • 1 cup dry red wine (Rhone or Pinot Noir)
  • 1 cup vegetable broth, more if needed
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh thyme
  • 1 bay leaf
  • 8 ounces cremini mushrooms, quartered