Seitan bourguignon

Total: 2 hr 30 min. | Active: 1 hr
vegan, lactose-free, healthy and balanced, Low Carb
Nutritional value / person: 486 kcal
, Fat: 19 g
, Carbohydrate: 21 g
, Protein: 54 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Seitan dough

500 g light spelt flour
3 dl water
water, chilled


1 ½ dl vegetable bouillon
1 dl red wine
1 bay leaf
1 garlic clove

To prepare

300 g carrots
250 g small onions
3 garlic cloves


2 tbsp olive oil
¼ tsp salt
½ tsp pepper
2 tbsp tomato puree
3 dl red wine
3 dl vegetable bouillon
5 sprigs thyme
salt and pepper to taste

Bacon and mushrooms

200 g brown mushrooms
4 sprigs flat-leaf parsley, roughly chopped
3 tbsp olive oil
110 g vegan diced bacon (e.g. Outlawz)
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Seitan dough

Empty the flour into the food processor bowl, pour in the water, knead into a smooth, firm dough using the dough hook on a food processor for approx. 10 mins. Cover the dough with cold water, cover and leave to rest in the fridge for approx. 1½ hrs.

To knead the seitan

Knead the dough in cold water for approx. 10 mins. to remove the starch.

Once the water has turned very cloudy, replace the water with fresh cold water, repeat approx. 5 times until the dough is smooth and the water is no longer cloudy.


Pour the stock, wine and bay leaf into a non-stick frying pan, mince in the garlic, bring to the boil. Reduce the heat, flatten the seitan a little, add to the pan, cover and simmer for approx. 15 mins. Turn the seitan, simmer (uncovered) for approx. 15 mins. Remove the seitan, leave to cool.

Cut the seitan into approx. 3 cm cubes. Set aside the liquid.

To prepare

Peel the carrots, onions and garlic. Halve the carrots lengthwise and chop into pieces. Quarter the onions and thinly slice the garlic.


Heat the oil in a cooking pot. Season the seitan cubes, fry for approx. 3 mins. per batch, remove. Reduce the heat. Sauté the onions, garlic and carrots. Add the tomato puree and cook for approx. 2 mins. Pour in the wine, reduce slightly, add the reserved liquid, stock and thyme, simmer for approx. 45 mins. Add the seitan, simmer for approx. 15 mins., season.

Bacon and mushrooms

Quarter the mushrooms, roughly chop the parsley. Heat the oil in a frying pan. Fry the diced bacon and mushrooms for approx. 5 mins. Plate up the bourguignon, top with the bacon, mushrooms and parsley.

Good to know
Tip: When changing the water, pour the water through a sieve each time, the dough will become fine-textured and lumpy, simply continue to knead until the dough is smooth.
Serve with: Vegan mashed potatoes with olive oil or polenta.

Similar recipes


Log in and enjoy the benefits!

Log in to FOOBY easily and conveniently with your Supercard ID and use all the functions and benefits. Among other things, you can access your saved recipes on all your devices.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.