Seitan Burgundian

Well then, I warn you right away, I have no inspiration for the introduction there. So you’ll have to settle for my bad mood hehe! You see, I wrote this recipe 3 days ago, I talked about it on Instagram and everything, and then I just accidentally deleted everything… So here it is, after a few days of procrastination, I started again . That’s all I had to say… 

Oh wait! I saw in a video of Alice Esmeralda that she adds a few prunes to her bourguignon, it’s cool right? So feel free to add some too 😉 



  • gluten flour – 150 (g)
  • flour (g)
  • mustard – 2 (càs)
  • ketchup – 2 (càs)
  • soy sauce – 3 (càs)
  • paprika – 1 (càs)
  • vegetable broth – 120 (mL)
  • cornstarch – 5 (g)
  • oil – 2 (càs)

  • apple s of land – 1 (kg)
  • carrots – 500 (g)
  • onion< /span>– 2
  • red wine < span>– 75 (cL)
  • vegetable broth < span>– 50 (cL)
  • bay – 2 (leaves)
  • oil – 2 (càs)


  • Prepare the seitan: mix the two flours with paprika. Add mustard, ketchup, soy sauce and lukewarm broth. Mix by hand to make a homogeneous dough but without really kneading (it could make the seitan rubbery). Cut it into small pieces (remember that seitan doubles or even triples in volume when cooked). Boil a pot of water and cook the pieces of seitan for 35 minutes over low heat.
  • Meanwhile, peel the onions, carrots and potatoes. Cut them coarsely (but gently anyway). Heat 2 tablespoons of oil in a pot and sauté the onions. Then add the potatoes and carrots. Fry all the vegetables for several minutes until juices form at the bottom of your pot. Deglaze with the red wine and add the broth, bay leaf and coarse salt. Leave to cook for about 1h30 over medium heat.
  • Drain the cooked seitan and sprinkle it with the starch. Heat 2 tablespoons of oil in a frying pan and sauté the seitan so that it is nicely colored on all sides. Add the pieces to the pot with the vegetables.
  • Adjust the seasoning with salt and pepper and serve hot!
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