High protein Seitan Ragout 💗✨

Hello! Here's a recipe for seitan that you can use in your stews and sauce dishes, to replace meat that's starting to fray. It's perfect for a bourguignon, a carbonnade, a pot-au-feu, etc. Once prepared, the seitan is first grilled so that it is forced into its crust for the rest of the cooking, then simmered directly in the sauce, absorbing all the flavours. If you follow the steps in the video, you'll end up with a seitan that comes apart perfectly, bursting with delicious sauce :) Here I've made a Slovenian-style goulash, just like I used to eat when I was little :) You can add carrots, mushrooms, cabbage, smoked tofu, a good sauerkraut or potato knödel ^^ Whatever you like! Don't hesitate to give me feedback in the comments if you make this recipe or if you use it in your own way, it's very useful for me to know how it went on your side and I'm obviously very pleased if you liked it! Happy cooking and bon appétit 😊😊 I am giving 2 different seitan methods here: one with VWG the other with plain flour and the WTF method. If you do one, skip the other ! And keep in mind that the WTF method takes longer to do ! I usually do my seitan the day before let it rest all night and then do the ragout the next day !

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If you're using Vital Wheat Gluten: Add all seitan ingredients to a mixer.

Step 2

Scrape down the sides to make sure everything is incorporated.

Step 3

Blend until the dough starts to form. Then skip step 3 and 4.

Step 4

Put your flour in a large bowl, add enough water to form a dough and mix. You can do this by hand or with a stand mixer.

Step 5

Once you have a smooth dough, cover it with water (make sure it's all submerged) and let it rest for 1 hour.

Step 6

Then Wash that Flour ! If you've never used the WTF method, I suggest you look at tutorials online, it can be tricky the first time. I usually do this the day before, put the seitan in a tupperware in the fridge and periodically empty out the water.

Step 7

Put the washed seitan in the mixer with the dried ingredients. And mix. Use miso or doenjang instead of soy sauce as the liquid would make a dough way too elastic to handle.

Step 8

Blend for 3 minutes

Step 9

Let the dough rest for 5 minutes

Step 10

Blend again for 5 minutes

Step 11

Take it out of the mixer (I usually put it on my cutting board) rest again for 5 minutes

Step 12

Cut the dough into 2 parts and stretch it in the direction of the fibers.

Step 13

Make knots through the dough

Step 14

Grill the seitan on all sides on a medium. Take it out of the pan.

Step 15

Sweat the oignons

Step 16

Add all spices, and continue stirring

Step 17

Add the tomato puree, stir until incorporated.

Step 18

Add the wine, then the water. Stir once again and put the seitan back in.

Step 19

Simmer covered for 45 minutes on low

Step 20

Take the seitan out of the pot, cut it down to its final pieces

Step 21

Put the seitan back in, add the potatoes. Cook until the potatoes are soft

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