2-1/2 lb. prepared seitan*
chunks
1 Tbs. canola oil
2/3 cup sliced carrots
20 boiling onions, peeled
3 cups red wine, or a mixture of
wine, seitan cooking liquid, or homemade or canned vegetable stock
2 Tbs. flour
2 cloves garlic, mashed
1 cup
chopped tomatoes
1 bay leaf
1 tsp. thyme
Salt and pepper to taste
2 tsp. canola oil
1 lb. small white
button mushrooms, cleaned and stemmed
NIGHT BEFORE: Dry seitan chunks thoroughly.
In frying pan over moderate heat, heat 1 Tbs. oil; brown seitan, turning frequently. Remove to slow-cooker.
Add carrot
to frying pan; stir and toss 3-4 minutes. Remove to slow-cooker. Add onions; swirl in pan to brown. Remove to slow-cooker.
Pour half of wine or other liquid into frying pan; remove pan from heat. Whisk in flour;, stir until smooth. (Add
more liquid if necessary.) Pour pan juices into slow-cooker; add garlic and remaining liquid. Fold in tomatoes, bay leaf,
thyme, salt and pepper. If more liquid is needed to cover seitan, add more wine. Cook 12 hours on low setting (5 to 6 hours
on high setting). Cool; refrigerate until 1 hour before serving.
ONE HOUR BEFORE SERVING: Heat oil in medium frying
pan. Sauté mushrooms over high heat, stirring frequently until light brown. Remove from heat; stir gently into stew. Bring
stew to serving temperature; serve. Makes 6 servings.
VARIATIONS: Replace half or all of seitan with small, unpeeled,
whole potatoes; proceed with recipe.
*To bake instead of using a slow-cooker, put in an ovenproof casserole after
initial sautéing of ingredients. Bake uncovered in a 425 degree oven 10 minutes or contents bubble. Reduce heat to 325 degrees;
cover and bake 2 hours, or until vegetables are tender. Finish with mushroom step.
*To prepare bourguignonne on the
stove, sauté ingredients in a large stewpot; proceed with rest of recipe. Simmer covered 1 hour, or until vegetables are tender.
Finish with mushroom step.
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