Wine Wednesday: Seitan Burgundy

Beef bourguignon was originally a peasant food. For reason or another, the burgundian peasants decided to simmer their food in red wine. Maybe it was a good harvest year for grapes, or maybe something else, who knows? Anyway, this is a vegan version of said recipe, substituting beef for seitan and steering clear of gourmet cuisine influences. Keep it simple.

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Seitan Burgundy

3 balls basic seitan
2 garlic cloves
big handful of dried funnel chanterelles + water for soaking or 5 dl fresh mushrooms
oil
1 big onion
3,5 dl red wine (half a bottle)
4 dl seitan cooking broth (or vegetable broth)
2 tsp thyme
pepper
4 tbsp wheat flour
4 tbsp water

Cube the seitan. Peel and mince the garlic cloves. Soak the funnel chanterelles in water. Peel the onion and cut into wedges. Heat some oil in a pot and fry seitan and garlic until nicely browned. Remove from the pot. Add more oil if needed and fry mushrooms for few minutes. Remove from the pot. Put the seitan back to pot and add wine, broth, onion and thyme. Simmer about an hour, stirring couple of times and adding more broth if needed. Stir in the mushrooms and season with pepper. Mix the flour and water together and slowly pour to the pot, stirring constantly. Bring to boil and simmer 30 minutes or longer, stirring now and then. Serve with potatoes (or pasta or rice).

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