Seitan and Mushroom Bourguignon

Ingredients

• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 1 teaspoon
• Tomato paste - 2 tablespoons
• Vegetable broth - 2 cups
• Red wine - 2 cups
• Garlic - 2 cloves, minced
• Carrots - 2, chopped
• Onions - 2, chopped
• Mushrooms - 1 pound, sliced
• Seitan - 1 pound, cut into chunks
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the seitan and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the mushrooms, onions, carrots, and garlic. Cook until the vegetables are softened.
4. Add the red wine, scraping the bottom of the pot to loosen any browned bits.
5. Add the vegetable broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring to a boil.
6. Return the seitan to the pot. Reduce the heat and simmer for 45 minutes, or until the sauce is thickened.
7. Remove the bay leaf before serving.