City Market’s Seitan Bourguignon
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Recipes | Entrees City Market Cafe |
Description
A vegetarian take on the traditional wine-simmered French dish as seen on City Market's Hot Bar menu.
Ingredients
| 2 | Tablespoon | all-purpose flour |
| 4 | Tablespoon | sunflower oil |
| 1⁄2 | Cup | carrots (sliced) |
| 1⁄2 | Cup | yellow onion (sliced) |
| 1⁄2 | Cup | celery (sliced) |
| 1⁄2 | Cup | white mushrooms (chopped) |
| 2 | Clove | garlic (peeled and minced) |
| 2 | Tablespoon | tomato paste |
| 3⁄4 | Cup | red wine (heated) |
| 1 | Teaspoon | thyme |
| 1 | Pound | seitan (sliced) |
| salt and pepper (to taste) |
Instructions
- In a large sauté pan, add half of the sunflower oil. Over medium heat, sauté carrots and onions for 5 minutes until onions are softened.
- Add the celery, mushrooms and garlic and cook an additional 5 minutes. Remove from pan and set aside in a bowl.
- In the same large sauté pan, make a roux by combining flour and the remaining sunflower oil. Stir until blended. Cook over medium heat 3 to 5 minutes, stirring constantly.
- Add tomato paste, thyme, red wine and an equal amount of hot water. Stir constantly. Bring to a boil then reduce to a simmer.
- Add seitan and cook until heated through.
- Add back in ingredients that were set aside in the bowl. Season to taste.
- Serve over noodles or rice.
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