Seitan Bourguignon

I wish there was a catchier name for this delicious dish, but good for Halloween! If you want to impress someone with just how satisfying and rich vegan cuisine can be, this could be the recipe you’ve been looking for. Made in exactly the same way as the beef classic, seitan bourguignon, uses seitan marinated in tamari sauce and ginger, a delicious high protein food from China and Japan. Cooking time 1hr 30min, serves 4

6 shallots diced

2 drizzles of oil

mixed herbs, oregano, bay leaf, salt and pepper

12 medium sized mushrooms chopped

jar of seitan marinated in tamari and ginger (or add plain seitan with Tamara sauce and chopped ginger)

spoonful of flour sprinkled so it coat everything

glass of red wine (non alcoholic red is fine too)

generous squirt of tomato puree

stock cube

Add the ingredients to a frying pan in the order listed above, gradually incorporating each item. Prepping and frying takes about 30min. Turn the oven on to gas mark 4, find a casserole dish and pour contents from the frying pan into the dish. Oven bake for 1 hour. Serve with rice, mash potato, or Yorkshire pudding