Boeuf-Less Bourguignonne

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* Exported from MasterCook *

 

Boeuf-Less Bourguignonne

 

Recipe By :Vegetarian Times Magazine, January 1996, page 28

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***STEW***

2 1/2 pounds prepared seitan chunks

1 tablespoon canola oil

2/3 cup sliced carrots

20 boiling onions -- peeled

3 cups red wine

OR a mixture of wine and seitan cooking

liquid

OR homemade or canned vegetable stock

2 tablespoons flour

2 cloves garlic -- mashed

1 cup chopped tomatoes

1 bay leaf

1 teaspoon thyme

Salt and pepper -- to taste

2 teaspoons canola oil

1 pound small white button mushrooms

cleaned and stemmed

 

Night before: Dry seitan chunks thoroughly. In frying pan over moderate heat,

heat 1 tablespoon oil; brown seitan, turning frequently. Remove to slow-cooker.

 

Add carrot to frying pan; stir and toss 3 to 4 minutes. Remove to slow-cooker.

Add onions; swirl in pan to brown. Remove to slow-cooker.

 

Pour half of wine or other liquid into frying pan; remove pan from heat. Whisk

in flour; stir until smooth. (Add more liquid if necessary.) Pour pan juices

into slow-cooker; add garlic and remaining liquid. Fold in tomatoes, bay leaf,

thyme, salt and pepper. If more liquid is needed to cover seitan, add more

wine. Cook 12 hours on low setting (5 to 6 hours on high setting). Cool:

refrigerate until 1 hour before serving.

 

One hour before serving: Heat oil in medium frying pan. Saute mushrooms over

high heat, stirring frequently until light brown. Remove from heat; stir gently

into stew. Bring stew to serving temperature; serve.

 

Variations: Replace half or all of seitan with small, unpeeled, whole potatoes;

proceed with recipe.

 

To bake instead of using a slow-cooker, put in an ovenproof casserole after

initial sauteing of ingredients. Bake uncovered in a 425-degree oven 10 minutes

or until contents bubble. Reduce heat to 325 degrees, cover and bake 2 hours,

or until vegetables are tender. Finish with mush- room step.

 

To prepare bourguignonne on the stove, saute ingredients in a large stewpot;

proceed with rest of recipe. Simmer covered 1 hour, or until vegetables are

tender. Finish with mushroom step.

 

PER SERVING: 380 CALORIES; 35G PROTEIN; 8G TOTAL FAT; 45G CARBOHYDRATE; 0MG

CHOLESTEROL; 1219MG SODIUM; 3G FIBER

 

Description:

" This recipe combines overnight slow-cooking and last-minute sauteing

for maximum flavor and minimum fuss. "

 

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Per Serving (excluding unknown items): 280 Calories; 5g Fat (18.9% calories from

fat); 5g Protein; 39g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 95mg

Sodium. Exchanges: 0 Grain(Starch); 6 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0