The Meatiest Seitan Braised to Perfection (Vegan Beef Bourguignon)

How to make the meatiest and most flavourful vegan "beef" seitan (vegan steak) recipe inspired by the French classic beef stew - Beef Bourguignon (Beef Burgundy).
Brown vegetable stock: • VEGAN CHRISTMAS DINNER...
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Ingredients:
Brown vegetable stock:
Canola oil
Red onion, chopped - 2 large
Carrot, chopped - 1 large
Celery, chopped - 3 stalks
Garlic, crushed - 10 cloves
Tomato paste - 2 tbsp
Kelp - 1 medium piece
Thyme stems - 4
Parsley stems - 2
Bay leaves - 2
Water - 2L
Seitan:
Canola oil
Red onion, peeled, finely chopped - 1 medium
Garlic, peeled, minced - 4 cloves
Cremini mushrooms, roughly chopped - 1 cup
Tomato paste - 2 tbsp
Red wine - 100ml
Star anise - 1 piece
Stock, cold - 200ml or more
Dark soy sauce - 2 tbsp
Marmite - 1 tsp
Black pepper, ground - ½ tsp
Torula yeast - 1 tsp
Salt - 1 tsp
Vital wheat gluten - 350g
Braising liquid:
Olive oil - 1½ tbsp
Red onion, peeled, finely chopped - 1 large
All-purpose flour - 2 tbsp
Red wine - 500ml
Stock - 1L
Black pepper, cracked - to taste
Vegetable bouillon powder - 2 tbsp or more to taste
Thyme, picked - 1 stalk
Vegetables:
Olive oil
Carrots, peeled, turned - 8 pieces
Pearl onions, peeled - 6 pieces
Cremini mushrooms, halved - 10 halves
Mini potatoes, halved - 10 halves
Salt - to taste
Parsley, finely chopped - garnish
Full written recipe sheet: / 45695235
Purchase tools & ingredients:
Vital wheat gluten: US amzn.to/2Nud57r | CND amzn.to/386ZydA
Torula yeast: US amzn.to/3k8PWmV | CND amzn.to/38QoTaN
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Music: Michael FK
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[@tonerebel2866]

I appreciate that you actually eat the food on camera. Gives a better gauged on whether the recipe is good or not.

[@jonnymiskatonic]

Just stumbled across this channel and this looks great. Subbed.

[@lenas6246]

I tried it. Didnt really like the texture, so the second time I made yeasted and later deep fried seitan, in smaller pieces and then braised it in wine. It turned our juicier and less dense thanks to yeast. It was also a single batch for both recipes so the second time it was left in the fridge overnithgt, plus i blanched it for a minute before deep frying. The sauce is good, i ate it all with mashed potatoes. So i goes as follows (see chinese cooking demystified´s video on this method): mix gluten powder with the paste the video is showing knead it or leave it for a longer time in the fridge for gluten to develop mix some yeast with little water and sugar to form a liquid paste cut seitan into smaller pieces and work yeast paste in let it rise in a warm place steam the seitan for 15-20 mins let it cool a bit and blanche for a minute to get rid of that aftertaste (it STILL has it) deep fry the pieces in small batches let cool and braise as shown in the video Its worth it, deep fried seitan can be stored in the fridge for some time and be used as a base for many things

[@matgonzalez6272]

I’m gonna make this for myself and the wife next week :) thanks for this awesome video.

[@jt659]

I like your chill vibe and innuendo. Subbed

[@KQVTownTheme]

Looks absolutely delicious! That final shot was begging for a sprig of rosemary, but everything from the seitan to the sauce to the veggies looks amazing.

[@carolpatricio8617]

Wow, this looks amazing! I made seitan at home once, it was okay, but I much prefer the ones at a restaurant... I think I'm going to try this recipe soon, it looks really tasty! Btw, your videos are really high quality, you should have more subscribers soon! Greetings from a vegan in Brazil! ^^

[@LeroyVGANG]

Thanks Carol. Hope it'll turn out great for you!

[@snilrach]

quality content right there 3:03

[@kenz5713]

Really the best seitans I've made have been with mushroom in the dough so I can imagine this is quite umami. I prefer to leave them as bits rather than liquefying as it helps to break up the denser texture of the wheat gluten binding to itself. I've wanted to try this dish for a long time, glad to have the means to now!

[@LeroyVGANG]

Yea it might be worth leaving chopped mushrooms in there to give it the texture that's closer to braised beef.

[@derekn5607]

Looks delicious. I must make this. Thanks for sharing!

[@seattlejayde]

This was next level. Subscribed

[@chayeh9416]

Thanks for the recipe.

[@QuincelSC]

I know your channel is dead now, but I found this and made it tonight. It was amazing, but I had one small issue. The amount of liquid fell quite quickly during cooking and a fair bit of the seitan got above the waterline. The stuff on top went a bit hard and crispy, with the texture also not softening like braised meat. The stuff underneath was just great though, and none of it was bad by any means.

[@onexpressocafe1821]

Just Fabulous!

[@towned]

Nice. Looks delicious. Keep it up!

[@johnella2883]

Awesome! Have you tried incorporating the "stringy vegan meat" processes for making your meat more textured before braising? Could add definition and surprisingly meaty "feel" when added to your spice mix:) !

[@nikolaimarkovic9750]

Omg. This is exactly what I’ve been looking for. Thank you

[@laurasnow7822]

This looks truly increíble.

[@lisa-nr9gq]

This looks amaaazing, I would love to try it. Unfortunately, I can't eat gluten ... have you ever done this successfully without gluten ? Is there a possible substitute? Being vegetarian AND gluten-free is challenging 😫

[@MysteriousBeingOfLight]

777! You deserve so many more audiance !

[@LeroyVGANG]

thanks amudo

[@spicypotato4110]

Making this

[@adamcrisis8442]

This looks great, I think this is on this weeks menu now.

[@amybethhurst]

This looks wonderful!

[@jorgedelgado.mp4]

Man, that looks so good

[@psichedelyc765]

waw Man amezing !!!

[@TheCooklynChannel]

does the length of cooking time and the using the oven change the texture of the seitan? I made a similar version, but the texture was a little gummy. More cook time?

[@LeroyVGANG]

2:57 Hmm...what does that look like? 🤔

[@amybethhurst]

For the braising liquid, how do you get the onions so fine, do you use a blender/food processor or such?

[@LeroyVGANG]

I'll let Gordon explain. kzbin.info/www/bejne/mnSqhGNsbNhjsNE It's basically the usual onion dicing method first (slice as many cuts as possible) then chopping through it like how you would chop parsley.

[@leticiabarbaneramenezes2751]

Can children eat this? Does the alcohol evaporate?

[@kenz5713]

Oh heeeeeellllll no you didn't, damn!

[@MatthewAngelocreative]

Oh shit I forgot the bread... story of my life

[@hmmokay5436]

Where did you go to pay for your 3000 subs I have some need for some too?

[@kennethmaese4622]

Onions are not red they are purple