Seitan Bourguignonne Recipe

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Seitan Bourguignonne
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Ingredients:

Directions:

  1. Pour Brags into another bowl; whisk in miso until evenly blended then whisk the 1/2 cup wine, mirin, vinegar, vegetable oil and garlic and toss in the add bay leaf. Save about 3/4 cup and pour remainder over seitan in a small shallow bowl. Marinate at room temp for 30 minutes.
  2. Place porcinis in small bowl and cover with boiling water. Let stand 20 minutes.
  3. Preheat oven to 375°F.
  4. Place the setian in single layer in shallow glass baking dish then add back enough marinade to cover seitan halfway then toss the rest. Bake until most of marinade has been absorbed or about 35 minutes.
  5. Line 2 baking sheets with parchment paper. In medium bowl toss bell peppers with 2 tablespoon saved marinade. Spread on a baking sheet and place in oven with seitan for about roast 40 minutes turn every 10 minutes. [You are going to use the second sheet for something else].
  6. Now toss shiitakes with remaining marinade. Spread on the second sheet and roast 30 minutes. Turn after 15 minutes.
  7. Line strainer with 2 layers of paper towel placing over a small bowl. Pour porcinis and soaking liquid through strainer. Save the liquid. Then rinse porcinis and chop finely. Set aside.
  8. In dutch oven or other large heavy pot over medium heat add onions and a bit of water or broth and cook, stirring occasionally, until softened, about 12 to 15 minutes.
  9. Add remaining wine, increase heat to high and cook until liquid is reduced by half, about 11 minutes. Reduce heat to medium and stir in tomatoes, breaking them up with wooden spoon. Stir in tomato paste and cook 5 minutes.
  10. Then Stir roasted peppers and shiitakes into tomato mixture.
  11. Add seitan with 2 tablespoons marinade from baking dish. If you have less than 2 tbsp just add it.
  12. Stir in porcinis and 2 cups of porcinis reserved soaking liquid. Cover, increase heat to high and bring to a boil.
  13. Then Reduce heat to low.
  14. Add peas and cayenne. Then season with salt and freshly ground pepper to taste.
  15. Simmer gently, uncovered, until flavors have blended, about 10 minutes. Serve hot,.
  16. NOTE you can omit the oil in the marinade also. Broth or water or vegetable juice can sub for it also if you want to reduce the oil in the recipe. If you choose to use oil to cook the onions use: 1 Tbs. extra-virgin olive oil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 562.48 Kcal (2355 kJ)
Calories from fat 100.41 Kcal
% Daily Value*
Total Fat 11.16g 17%
Sodium 2371.46mg 99%
Potassium 394.2mg 8%
Total Carbs 371.84g 124%
Sugars 39.91g 160%
Dietary Fiber 21.04g 84%
Protein 964.15g 1928%
Vitamin C 40mg 67%
Vitamin A 0.7mg 25%
Iron 13mg 72%
Calcium 49mg 5%
Amount Per 100 g
Calories 118.51 Kcal (496 kJ)
Calories from fat 21.16 Kcal
% Daily Value*
Total Fat 2.35g 17%
Sodium 499.65mg 99%
Potassium 83.06mg 8%
Total Carbs 78.35g 124%
Sugars 8.41g 160%
Dietary Fiber 4.43g 84%
Protein 203.14g 1928%
Vitamin C 8.4mg 67%
Vitamin A 0.2mg 25%
Iron 2.7mg 72%
Calcium 10.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.4
    Points
  • 130
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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