for 4 person

Seitan dough

500 g	light spelt flour
3 dl	water
	water, chilled

Seitan

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

Bourguignon

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

Bacon and mushrooms

200 g	brown mushrooms
4 sprig	flat-leaf parsley, roughly chopped
3 tbsp	olive oil
110 g	vegan diced bacon (e.g. Outlawz)

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.

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