This recipe is also from Peter Berley’s book (his recipes take a long time and I was stuck inside this past weekend due to rain and snow); Seitan Bourguinon. I love any recipe that calls for a 1/2 bottle of red wine. This is a recipe I like a lot, but I don’t really like bites of mushroom. I don’t mind mushrooms if they are too small for me to notice them in the final product. So, I picked out all the mushrooms and ground them up in the food processor with some of the sauce and some water and added them back to the stew. I thought I would like this better than picking mushrooms out, but I really do like the sauce better without the mushrooms ground into it, so next time i will stick to the recipe. For the seitan, i used one batch of easy baked seitan (Vegan Yum Yum’s recipe).
This isn’t the best picture in the world and you cannot see the giant pile of mashed potatoes underneath, but it was quite tasty.