Seitan Bourguignon
1 Tbsp sunflower oil 1 medium onion, sliced 1 leek. chopped 1 carrot, sliced 225g mushrooms, chopped
3 cloves garlic, sliced thinly crossways 1 courgette, chopped 1 small red pepper, chopped 1 bay leaf
1/2 tsp dried marjoram 1 tsp dried thyme plenty of freshly ground black pepper 400ml water 200ml dry
red wine 1 vegetable stock cube
2/2 Tbsp tamari or soya sauce 1 tsp yeast extract (Marmite) 115g seitan beef 1 Tbsp Cognac 1 Tbsp
cornstarch, dissolved in a little cold water salt to taste
Heat the oil in a large-ish saucepan and cook the onions over medium heat til they are nice and
browned, stirring often. Add the carrots and mushrooms for the last few minutes of browning and then
add the rest of the ingredients up to and including the black pepper, and cook for a couple more
minutes, stirring. Add the water, wine, stock cube, tamari, yeast extract and cooked kidney beans,
and bring to boil. Cover and simmer over a low heat for 10 minutes, until the vegetables are cooked
"al dente". Add the cognac and stir. Mix in the cornstarch liquid and cook at a low boil until the
sauce has thickened. Adjust seasonings if necessary.