Vegan Coq au Vin with Mushroom Lardons

Ingredients

• 1 lb Seitan
• 1.5 cups Red Wine (Burgundy)
• 1 cup Vegetable Broth
• 8 oz Cremini Mushrooms
• 2 medium Carrots
• 1 medium Onion
• 4 cloves Garlic
• 2 tbsp Tomato Paste
• 2 tsp Thyme
• 1 leaf Bay Leaf
• 2 tbsp Olive Oil
• 2 tbsp Vegan Butter
• 2 tbsp All-Purpose Flour
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1In a bowl, combine the 1 lb Seitan with the 1.5 cups Red Wine, 2 tsp Thyme, and 1 Bay Leaf. Ensure the seitan is fully submerged. Let it marinate for at least 30 minutes.
2. 2Prepare your vegetables: peel and cut the 2 medium Carrots into 1/2-inch thick rounds, and peel and finely chop the 1 medium Onion. Mince the 4 cloves Garlic. Slice the 8 oz Cremini Mushrooms.
3. 3Heat 2 tbsp Olive Oil and 2 tbsp Vegan Butter in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped 1 medium Onion and the carrot rounds. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes.
4. 4Add the sliced 8 oz Cremini Mushrooms to the pot. Cook, stirring occasionally, until they are browned and have released their liquid, about 5 to 7 minutes. Stir in the minced 4 cloves Garlic and 2 tbsp Tomato Paste, and cook for 1 minute more until fragrant.
5. 5Remove the marinated seitan from the marinade, reserving the 1.5 cups of marinade. Pat the seitan dry with paper towels. Add the seitan to the pot and sear it on all sides until nicely browned. Sprinkle the 2 tbsp All-Purpose Flour over the seitan and vegetables. Stir constantly for 1 minute to cook the flour.
6. 6Pour the reserved 1.5 cups of marinade and 1 cup Vegetable Broth into the pot. Stir well to combine everything, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer over medium-high heat (400°F / 200°C).
7. 7Reduce the heat to low, cover the pot, and let the mixture simmer gently for 30 to 40 minutes. The seitan should become tender, and the sauce should thicken to a rich consistency. Stir occasionally to prevent sticking.
8. 8Taste the sauce and season with 1 tsp Salt and 0.5 tsp Black Pepper as needed. Serve the Vegan Coq au Vin hot.

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