BOEUF BOURGUIGNON (Seitan and Red Wine Sauce)

This is a classic French dish with a WFPB n(o)il twist.  It's a lot of ingredients, but don't be scared.   It's well worth it!

Ingredients:

8 oz bakin (either this recipe or your favorite fake bacon) chopped

3 Portabello Mushrooms varying sized chunks

1 pint sliced crimini mushrooms or baby white mushrooms

24 oz. Seitan (sliced or cut into chunks or a combination)

2 tablespoon whole wheat pastry flour

1 sweet onion thinly sliced

5 cloves garlic chopped

4 carrots peeled and cut 2" on the diagonal

2 tablespoons tomato paste

3 tablespoons brandy

1 cup dry red wine

2/12 cups salt and oil free Roasted Vegetable Stock  Plus extra for sauteing 

2 1/2 tablespoons fresh thyme, chopped

1 bay leaf

1 red, yellow or orange bell pepper seeded and chopped

sea salt and pepper to taste

Method:

In a large, non-stick pan add the chopped Bakin, sliced onion, bell pepper, garlic and mushrooms.  Saute until onions are browned and mushrooms are soft.  use some stock to keep them from sticking.  Remove from the pan.  In the same pan, toss the Seitan with the flour and brown it for about 2 minutes.  Add back in the sauted vegetables and pour the brandy over the mixture.  If you're not familiar with flaming, remove the pan from the heat and using a long nosed lighter, flame the brandy and let it cook off the alcohol.  This helps de-glaze the pan.  Add the remaining liquids (stock and red wine), herbs (thyme and bay leaf), carrots and stir until well mixed.  Add salt and pepper to taste (start with 1/2 teaspoon of salt and go from there).  

Served over Smashed red potatoes and Saute' of Zucchini