Meatless Monday–Seitan au Vin

Oct, 07, 2013

By Fredrica Syren:

This is my idea of comfort food, probably because I grew up with a mom who was a chef and loved to cook international food. She made a very nice Coq au Vin on Sundays, and I believe the secret was in the sauce. This is my vegetarian version of the dish, based on a recipe from Martha Stewart’s book, Favorite Comfort Food. I changed it just a little to make it meat free.

  • 6 garlic cloves, smashed
  • 4 whole black peppercornsSeitan au vin
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • 7 fresh flat leaf parsley leaves
  • 2 tbsp. olive oil
  • 8 ounces pearl onions (I used frozen)
  • 12 ounces white button mushrooms, halved or quartered
  • 1 package chicken style seitan, drained
  • 1 tbsp. butter
  • 3 tbsp. brandy
  • 1 cup dry red wine
  • 3 1/2 cups vegetable broth
  • 2 tbsp. tomato paste
  • 1 tbsp. cornstarch, mixed with 1 tbsp. water
  • Salt & pepper to taste

Place 3 garlic cloves, thyme, parsley, bay leaf and peppercorn in a cheese cloth, wrap it up and tie it. Set a side. Heat 1 tbsp. oil in a deep skillet or Dutch oven on medium heat. Cook garlic and onion while stirring until they begin to brown (about 4 minutes). Add mushrooms and cook for another 4 minutes while stirring. Remove and set a side. Add remaining oil and butter, and cook the seitan on medium heat. Add brandy, broth, wine, tomato paste and cheesecloth package. Bring to a boil, reduce heat to a simmer, cover and cook for 15 minutes. Add reserved onion and mushrooms, and cook for another 5 minutes. With a slotted spoon, remove the seitan and vegetables to a bowl. Remove the cheesecloth-packaged herbs and discard. Bring liquid to a boil and reduce broth to about half on high heat. In the meantime, mix cornstarch and water to a paste, and add to broth. Cook for 2 minutes. Return seitan and vegetables to the reduction. Add salt and pepper, and sprinkle on some chopped parsley before serving.

Fredrika Syren

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

1 Comment

  1. Reply

    Laura Plumb

    October 7, 2013

    Sounds delicious! Thank you.

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