BoeuV Bourgignon

Ingredients for 4 servings:

• 800 g seitan
• 1 m.-sized onion(s)
• 400 g carrot(s)
• 50 g garlic
• 6 large bay leaves
• 2 rosemary sprigs
• 1 tsp, heaped pepper
• 1 tsp, heaped herbs of Provence
• 4 cloves, ground
• 2 tsp, heaped tomato paste
• 1 tsp, heaped wheat flour
• 700 ml vegetable stock
• n. B. salt, alternatively smoked salt
• 300 ml orange juice, preferably freshly squeezed
• 500 ml red wine
• 1 kg potatoes, floury
• 4 tsp oil
• 3 tbsp maple syrup
• 400 g mushrooms of your choice (e.g. button mushrooms)
• 300 g shallot(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

delicious vegan Boeuf Bourgignon

Preheat oven to 220°C (top/bottom heat). Cut the seitan into 1-2 cm³ pieces and place in the roasting pan. Peel the onion, cut into small cubes, and add. Peel 100g of carrots, cut into rings, and add as well. If the garlic cloves are large, halve or quarter them and add. Place bay leaves and rosemary sprigs between them. Tip: Add a handful of dried porcini mushrooms. Whisk all the other herbs, spices, oil (e.g., walnut oil), and wheat flour into the vegetable stock, then season with (smoked) salt. The stock can be strong. Add orange juice (with pulp if homemade) and the wine. Bring everything to a boil and pour over the seitan. Cover and cook in a hot oven for 1 hour. About 20 minutes before the seitan is ready, peel the potatoes and boil them with a little salt. I always use floury potatoes. Halve, quarter, or leave mushrooms whole, depending on their size. Fry in a non-stick pan sprinkled with fine rock salt or smoked salt, adding a little oil at the end. Then caramelize with 1 tablespoon of maple syrup or another sweetener of your choice. Set aside. Peel the remaining carrots and cut into 5 cm long sticks. Halve or quarter the carrots lengthwise, depending on their size. Peel the shallots and leave whole, halve, or quarter them, depending on their size. Fry in a non-stick pan with the carrots in a little oil until golden brown, then caramelize with about 2 tablespoons of maple syrup at the end. Add the mushrooms, cover, and set aside. Watch the potatoes. If you timed everything correctly, the seitan should now be done (but it doesn’t matter if it stays in the oven a little longer). Remove from the oven and taste. If the wine was too acidic, season with a little maple syrup. Add more salt if necessary. Remove the rosemary and mix everything carefully. Drain the liquid and thicken the sauce with a roux or starch. Pour the sauce onto the warmed plates first, then top up with the rest. Garnish the potatoes with parsley or other fresh herbs, if desired. Enjoy with a glass of wine. Notes: The herbs and spices can be adjusted or omitted to taste. The more aromatic the seitan, the better. It’s best to make it yourself. I use the Chefkoch recipe “Seitanovski.” The vegetable broth should be strong. Again, homemade is best. 🙂 For red wine, I like to use full-bodied, robust wines—preferably aged in barriques—that I also enjoy drinking alongside it. A Blaufränkisch, Zweigelt, or Chianti are good options. A cheap swill from a tetra pack would ruin everything. Of course, a €4 wine or even a non-alcoholic one will do in a pinch.