Sweaters are back out, throws are once again adorning sofas... Autumn is here, with beautiful orange leaves and the creeping cold. To face and enjoy this beautiful season, the team invites you to try a new recipe for vegetarian Bourguignon, to boost your plant-based protein intake and energize you for the end of the year!
This recipe serves 4. You will need 15 min of preparation and 3 hours of cooking time.
Ingredients :
- 500g seitan
- 2 carrots
- 1 onion and 2 cloves of garlic
- 500g Paris mushrooms
- 1 tbsp flour
- 50cl red wine
- 25cl vegetable broth
- Olive oil
- 1 bouquet garni with bay leaves and parsley
- 1 organic mandarin
Prepare all the ingredients: cut the seitan into large pieces, dice the onions and carrots, crush the garlic, heat the broth, tie the bouquet garni, and remove a piece of mandarin peel as well as its juice. Preheat the oven to 200C.
In a casserole dish, brown the seitan pieces in a little olive oil, then add the aromatic ingredients: the bouquet garni, the mandarin peel, carrot, onion and garlic. Cook for a few minutes.
Add the tablespoon of flour and toast it by placing the casserole dish in the oven for a few minutes. Then, deglaze over medium heat with the vegetable broth and add the wine and mandarin juice.
Remove the peel before placing the closed casserole dish in the oven for 2 to 2.5 hours.
Wash the mushrooms and cut them into quarters. Sauté them for a few minutes in olive oil and add them to the casserole dish removed from the oven. Cook for 5 minutes over low heat before serving piping hot with a little chopped parsley, fresh pasta or garlic-rubbed toast.
Enjoy with a glass of Châteauneuf-du-Pape !
Looking for inspiration for your autumn aperitifs? We have some ideas to liven up your gatherings:
• Grilled fennel shrimp with an Oé Bordeaux
• Sun-dried tomato and mozzarella puff pastries with organic wine Oé red Côtes-du-Rhône
• Homemade hummus served with a glass of organic white wine
• Mozzarella and Parma ham bruschettas and a Corbières rosé or a Méditerranée rosé!
• Aubergine caviar to pair with Red Côtes-du-Rhône
• The team's Christmas dinner to pair with all the Oé organic wines
