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Twitter cofounder Biz Stone's vegan take on classic bourguignon makes innovative use of seitan and mushroom "bacon."

The Martha Stewart Show, Episode 6111

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Read the full recipe after the video.

Recipe Summary

Servings:
5
Yield:
Makes enough for 4 to 5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium-high heat. Add seitan and cook, stirring, until seitan is browned and caramelized on all sides. Reduce heat and add shallots, carrots, and garlic; cook, stirring, for 3 minutes. Stir in tomato paste and cook, stirring, for 2 minutes.

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  • Transfer seitan mixture to a large saucepan; add wine and enough stock to just cover seitan mixture. Add parsley, bay leaves, thyme, and pearl onions; cover and bring to a simmer until vegetables are tender. Transfer seitan, carrots, and onions to a large serving bowl; set aside and keep warm.

  • In a small bowl, mix together flour and margarine. Add flour mixture to saucepan, stirring until well combined. Let sauce simmer, uncovered, until it reaches a gravy-like consistency. Remove bay leaf and season with salt and pepper.

  • Pour sauce over seitan in serving bowl; garnish with mushroom "bacon" topping and parsley. Serve.

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