Seitan bourguignon

Instructions

1. Step 1

   Empty the flour into the food processor bowl, pour in the water, knead into a smooth, firm dough using the dough hook on a food processor for approx. 10 mins. Cover the dough with cold water, cover and leave to rest in the fridge for approx. 1½ hrs.

2. Step 2

   Knead the dough in cold water for approx. 10 mins. to remove the starch.

3. Step 3

   Once the water has turned very cloudy, replace the water with fresh cold water, repeat approx. 5 times until the dough is smooth and the water is no longer cloudy.

4. Step 4

   Pour the stock, wine and bay leaf into a non-stick frying pan, mince in the garlic, bring to the boil. Reduce the heat, flatten the seitan a little, add to the pan, cover and simmer for approx. 15 mins. Turn the seitan, simmer (uncovered) for approx. 15 mins. Remove the seitan, leave to cool.

5. Step 5

   Cut the seitan into approx. 3 cm cubes. Set aside the liquid.

6. Step 6

   Peel the carrots, onions and garlic. Halve the carrots lengthwise and chop into pieces. Quarter the onions and thinly slice the garlic.

7. Step 7

   Heat the oil in a cooking pot. Season the seitan cubes, fry for approx. 3 mins. per batch, remove. Reduce the heat. Sauté the onions, garlic and carrots. Add the tomato puree and cook for approx. 2 mins. Pour in the wine, reduce slightly, add the reserved liquid, stock and thyme, simmer for approx. 45 mins. Add the seitan, simmer for approx. 15 mins., season.

8. Step 8

   Quarter the mushrooms, roughly chop the parsley. Heat the oil in a frying pan. Fry the diced bacon and mushrooms for approx. 5 mins. Plate up the bourguignon, top with the bacon, mushrooms and parsley.