Ingredients
Hint:
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
kochen@bettybossi.ch
Seitan dough
Seitan
To prepare
Bourguignon
Bacon and mushrooms
How it's done
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.
Seitan
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.
Bourguignon
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.
| 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. |
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