This recipe is based on Julia Child's Coq au Vin. The seitan replaces the chicken and rather than using fake bacon or smoked tempeh we tried to mimic some of those flavors with ingredients like smoked paprika. This recipe makes a large amount and can be served a few different ways. It is great served over mashed potatoes or pasta or just with some bread.
First you need to bake a batch of seitan. We combined the following:
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 2 tbsp chickpea flour
- 1 tbsp minced onion
- 1 tea sp onion powder
- 1 tea sp garlic powder
- 2 tbsp liquid aminos
- 1 tbsp vegan beef broth powder
- 1 tsp smoked paprika
- 1 cup water
Mix together well forming a dough and then flatten out. Add to a foil lined baking dish and bake at 350 for 35 minutes.
Other ingredients needed:
- 2 cups vegan beef broth
- 3 cups chopped mushrooms
- 2 cups baby carrots
- one 10oz bag of sweet cipolline with outer layer peeled off but onions left whole
- 2 cloves garlic rough chopped
- 3 tbsp butter
- 1 tea sp smoked paprika
- 1 tbsp liquid aminos
- 1 bay leaf
- several sprigs of fresh thyme tied together
- 2 cups red wine
- one small can tomato paste
In a large pot on the stove top melt the butter and start to cook the mushrooms, onions, and garlic. Saute for about five minutes and then add the carrots. Add the smoked paprika and liquid aminos stir in well and then add broth and wine. Add the bay leaf and the bunch of thyme to the liquid. Simmer with the lid off for 30 minutes. Cut the baked seitan into cubes add to the pot along with the tomato paste to thicken the sauce. After adding seitan cook for about 10 more minutes and then serve.
The first night we served over potatoes but this is how we served the leftovers later in the week with some quick saute of asparagus and over pasta.
