SLOW COOKER SEITAN BOURGUIGNON
SERVES 4 PORTIONS
2 tbsp extra virgin olive oil
1 cup diced yellow onion
1 1⁄2 cups sliced carrots
2 tbsp dairy-free butter, divided
2 cloves garlic, minced
2 tbsp flour
2 1⁄2 cups vegetable broth
1 tbsp liquid smoke
2 tbsp tomato paste
1 cup good Burgundy wine
1 bay leaf
1⁄2 tsp thyme
1 tsp salt
1 pound mushrooms, sliced
2 cups Slow Cooker Versatile Seitan Balls, cubed
NUTRITIONAL VALUES
Calories: 145kcal
Fat: 9.8g (4.2g S.Fat)
Carbs: 2.1g
Protein: 12.2g
Sugar: 0.6g
Sodium: 456mg
METHOD
In a large skillet, heat the oil. Sauté the onions and carrots for 10 to 15 minutes, or until the onions are translucent. 1 tbsp butter Cook for another minute after adding the garlic.
Cook for another minute after adding the flour and stirring to coat everything. Check that the flour has been thoroughly incorporated and that there is no visible dry flour in the mixture.
Add to the slow cooker, all the ingredients from the skillet. 1/2 cup water, the broth, the liquid smoke, the tomato paste, the wine, the bay leaf, the thyme, and salt Cook for 6 to 8 hours on low heat.
About an hour before serving, sauté the mushrooms in a large skillet with a tablespoon of butter for about 10 minutes. Cook for another hour after adding the mushrooms and seitan to the slow cooker.
Serve alone or alongside noodles, potatoes, or rice.
Cook for another minute after adding the flour and stirring to coat everything. Check that the flour has been thoroughly incorporated and that there is no visible dry flour in the mixture.
Add to the slow cooker, all the ingredients from the skillet. 1/2 cup water, the broth, the liquid smoke, the tomato paste, the wine, the bay leaf, the thyme, and salt Cook for 6 to 8 hours on low heat.
About an hour before serving, sauté the mushrooms in a large skillet with a tablespoon of butter for about 10 minutes. Cook for another hour after adding the mushrooms and seitan to the slow cooker.
Serve alone or alongside noodles, potatoes, or rice.
