Seitan Bourguignon with Mashed Potatoes and Roasted Brussels Sprouts
Looking for a plant-based twist on a French classic? Seitan simmers in a rich red-wine bourguignon with mushrooms, onions, garlic, and herbs, served with creamy mashed potatoes and roasted Brussels sprouts for a hearty, flavour-packed meal.
Seitan
- 2 cups (300 g) vital wheat gluten
- 1/2 cup (40 g) chickpea flour
- 1/2 cup (35 g) nutritional yeast
- 1/2 Tbsp (5 g) ground black pepper
- 1 Tbsp (5 g) ground coriander
- 1 Tbsp (6 g) paprika
- 1 Tbsp (5 g) ground cumin
- 1 tsp (6 g) salt
- 1 1/2 heads (60 g) roasted garlic, skinned and mashed [see Notes]
- 2 Tbsp (30 ml) olive oil
- 2 Tbsp (30 mL) tamari
- 2 cups (500 mL) water
Cauliflower Mash
- 2 heads (2 kg) cauliflower, cut into florets
- 3 (900 g) russet potatoes, large dice, boiled and drained
- 2 Tbsp (30 mL) olive oil
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) ground black pepper
Brussels Sprouts
- 12 cups (1.13kg) brussels sprouts, ends cut, halved
- 1/4 cup (63ml) grapeseed oil
- 1/2 Tbsp (3 g) dried thyme
- 1/2 Tbsp (2.5g) dried rosemary
- 1/2 tsp (3 g) salt
Garnish
- 1/4 cup and 2 Tbsp (63 g) sunflower seeds or hemp hearts, finely chopped
- 1/2 tsp (3 g) salt
Seitan Bourguignon
- 1/4 cup (60 mL) olive oil
- 4 (900 g) onions, thinly sliced
- 2 (100 g) shallots, minced
- 1 head (40 g) garlic, minced
- 6 cups (270 g) mushrooms, quartered
- 2 Tbsp (6 g) dried thyme
- 1/4 cup (45 g) tomato paste
- 2 cups (500 mL) Burgundy wine
- 1/4 cup and 2 Tbsp (90ml) tamari, low sodium
- 2 bay leaves
- 4 cups (1 L) vegetable stock, low sodium
1. Preheat oven at 400°F (200°C). Once preheated, roast your garlic heads.
Seitan
2. In a large bowl, mix together all of the dry ingredients.
3. In a small bowl, stir together the water, garlic, olive oil and soy sauce. Add wet ingredients to dry ingredients and fully incorporate.
4. Shape seitan into 2 loaves on to 2 separate large sheets of aluminum foil. Tightly wrap each of the 2 loaves and then twist the ends to completely enclose the dough.
5. Place into a steaming tray for 1.5 hours. Or if at home, place over a boiling pot of water in a steam basket. It should be completely firm and bounce back to the touch. Steam for longer if needed until desired consistency is reached. Remove from steamer.
Cauliflower Mash
6. Add cauliflower to boiling water and cook until very tender, about 10 minutes. Reserve 1 cup of the cooking liquid and then drain well and transfer cauliflower to a large stainless steel bowl.
7. Add oil, potatoes and reserved water, 2 tbsp at a time and using a masher or food mill, process until smooth. Season with salt and pepper to taste and serve with bourguignon.
Brussels Sprouts
8. Preheat oven at 400°F (200°C).
9. In a large bowl, combine Brussels sprouts and oil, thyme, rosemary and salt. Toss together until Brussels sprouts are evenly coated.
10. Distribute onto a large baking pan(s) and cover with foil. Ensure that the pan(s) are not overcrowded. Bake for 15 minutes. Remove foil and continue to bake for another 15 minutes uncovered or until Brussels sprouts are golden brown and crispy.
Garnish
11. For the garnish, in a small bowl combine ground sunflower seeds or hemp hearts and salt.
12. Remove Brussels sprouts from the oven, sprinkle with ground seed mixture and serve with Seitan Bourguignon and cauliflower mash.
Seitan Bourguignon
13. In a large sauce pan over medium heat add oil. Once heated add onions and sauté until soft and translucent, about 6 minutes.
14. Next add shallots, garlic and mushrooms and sauté until fragrant, about 5 minutes.
15. Add thyme and sauté until fragrant, about 2 minutes.
16. Incorporate tomato paste and cook for another 1 minute. Deglaze pan with wine.
17. Next add tamari, bay leaf, vegetable stock and cubed seitan. Bring to a simmer. Once simmering let simmer for 15-20 minutes. Season with black pepper and salt if needed. Serve over mashed cauliflower and with roasted Brussels sprouts.