151min 4 ppl
Seitan Carbonnade with Dark Beer
132 minutes
4 people
Hardover 60 min or 12+ steps
132 min · 10 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 38g
Carbs 44g
Fats 14g
About this dish
A deeply savoury Belgian-style braise built on the classic carbonnade trinity: dark abbey ale, onions cooked low and slow until jammy and caramelised, and a mustard-slathered bread croûton that melts into the sauce to thicken it from within. Hearty, rich, and entirely plant-based.
Allergy Info
Dairy, Gluten, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Yellow onionshalved and thinly sliced4 large
- garlicfinely sliced4 cloves
- Fresh thyme3 sprigs
- Fresh flat-leaf parsleyroughly chopped to serve
Dairy & Eggs
- Unsalted butter2 tbsp
Plant Proteins
- Seitantorn into rough 4-5 cm chunks600 g
Tins & Jars
- Tomato paste1 tbsp
Dried Goods
- Dark brown sugar2 tbsp
- Stale sourdough breadcrusts removed2 thick slices
- Plain flour1 tbsp
Spices & Seasonings
- Bay leaves2 leaves
- Smoked paprika1 tsp
- Salt and black pepper to taste
Oils & Condiments
- Dark Belgian abbey ale or brown ale500 ml
- Vegetable stock300 ml
- Neutral oil2 tbsp
- Red wine vinegar3 tbsp
- Dijon mustard3 tbsp
Utensils
- Large heavy-based casserole or Dutch oven
- Kitchen paper
- Wooden spoon
- Ladle
Method
1
Pat the seitan chunks dry with kitchen paper. Season generously with salt, black pepper, and smoked paprika. Toss with the plain flour until lightly coated. Spread the mustard thickly and evenly over one side of each bread slice and set aside.
Approx. 10 minutes
2
Heat 1 tbsp of the oil in a large heavy-based casserole or Dutch oven over high heat until shimmering. Add the seitan in a single layer and sear, undisturbed, until a deep mahogany crust forms, about 3-4 minutes per side. Remove and set aside.
Approx. 8 minutes
3
Reduce the heat to medium-low. Add the butter and remaining oil to the same pot. Add the sliced onions with a generous pinch of salt and cook, stirring every 5 minutes, until deeply golden and jammy, about 35-40 minutes - they should smell sweet and look almost chestnut-coloured.
Approx. 40 minutes
4
Add the garlic and tomato paste and cook, stirring constantly, until the paste darkens and smells nutty, about 2 minutes.
Approx. 2 minutes
5
Pour in the red wine vinegar and dark brown sugar, scraping up any fond from the base, and cook until the liquid is almost completely evaporated, about 1-2 minutes.
Approx. 2 minutes
6
Pour in the ale slowly, then add the vegetable stock, thyme sprigs, and bay leaves. Stir to combine and bring to a gentle simmer.
Approx. 3 minutes
7
Return the seared seitan to the pot. Lay the bread slices mustard-side down directly on top of the stew so they sit half-submerged in the liquid.
Approx. 2 minutes
8
Cover the pot, reduce to the lowest possible heat, and braise for 45 minutes - the bread will dissolve completely into the sauce, enriching and thickening it.
Approx. 45 minutes
9
Remove the lid and cook for a further 15 minutes until the sauce has reduced to a glossy, coating consistency. Discard the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper.
Approx. 15 minutes
10
Ladle into warmed bowls, scatter with chopped flat-leaf parsley, and serve with crusty bread, egg noodles, or steamed waxy potatoes.
Approx. 5 minutes
