Slow Cooker Seitan Bourguignon Recipe
🔪Prep Time: 30 minutes
👩🍳Cook Time: 9 hours
2 tablespoons extra virgin olive oil
1 cup diced yellow onion
1½ cups sliced carrots
2 tablespoons dairy-free butter, divided
2 cloves garlic, minced
2 tablespoons flour
2½ cups vegetable broth
1 tablespoon liquid smoke
2 tablespoons tomato paste
1 cup good Burgundy wine
1 bay leaf
½ teaspoon thyme
1 teaspoon salt
1 pound mushrooms, sliced
2 cups Slow Cooker Versatile Seitan Balls, cubed
1Heat the oil in a large skillet. Add the onion and carrots and sauté about 10 to 15 minutes or until the onions are translucent. Add 1 tablespoon butter. Add the garlic and cook for another minute.
2Add the flour and stir to coat everything and cook for another minute. Make sure the flour has been worked all the way in and the mixture does not show any dry flour.
3Add all the ingredients from the skillet to the slow cooker. Stir in ½ cup water, the broth, liquid smoke, tomato paste, wine, bay leaf, thyme, and salt. Cook on low for 6 to 8 hours.
4About an hour before serving, sauté the mushrooms in a tablespoon of butter in a large skillet for about 10 minutes. Add the mushrooms and seitan to the slow cooker and cook another hour.
5Serve by itself or with noodles, potatoes, or rice.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.