Seitan Burgoo, Sauteed Chanterelles with Garlic and Thyme

Burgoo is a stew made of whatever proteins and vegetables are in ample supply. A type of burgoo recipe existed in Louisiana with a large number of squirrel brains and poultry eggs, scrambled together and eaten for breakfast. Scientists identified that some of the people consuming burgoo developed symptoms similar to Mad Cow Disease. With that said this vegan burgoo will not have you moo'ing uncontrollably. Once again vegan food surpasses almost all food borne illnesses!

Seitan, zucchini, carrots, green beans, brussel sprouts and edamame simmered slow and low with savory vegetable broth, garlic and onions. Served over creamy yukon gold and red mashed potatoes. Sauteed chanterelle mushrooms with sliced garlic, white wine, fresh thyme and red pepper flakes.

Seitan Burgoo
2 tbl extra virgin olive oil
1 white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
1 package Seitan, cut into medium sized chunks
1 tbl dried rosemary
2 tsp salt
1 tsp pepper
1 zucchini, small dice
2 large garlic cloves, minced
12 small brussel sprouts, cut into 4ths
1 cup of green beans, cut into 1 inch pieces
1c frozen edamame
2 tbl tomato paste
3 cups vegetable broth
1 large yukon gold potato, small dice
1 large red potato, small dice
1 tbl salt
3 tbl extra virgin olive oil
1c vegetable broth

In a large sauce pot, heat oil and add onions, carrots and celery. Saute until onions are translucent and carrots are soft, 10 minutes. Add seitan and saute until browned, 5 minutes. Season with rosemary, salt and pepper. Add zucchini, garlic, brussel sprouts, green beans and edamame and tomato paste, saute 5 more minutes. Add the vegetable broth and bring to a simmer. Simmer for 20 minutes. Season more with salt and pepper if needed.

In a small pot bring diced potatoes and cold water to a boil. Boil until potatoes are completely tender and drain. Add remaining ingredients and mash, adding more vegetable broth if necessary to create a creamy consistency.

Sauteed Chanterelles
2 tbl extra virgin olive oil
1 tsp red pepper flakes
2 garlic cloves, cut into thin slices
2 cups chanterelle mushrooms, sliced
1 tbl fresh thyme
2 tbl white wine
1 tbl earth balance vegan butter
1 tsp fleur de sel

In a small saute pan with the heat turned off, add the oil, red pepper flakes and garlic cloves. Now turn on the heat to medium high and saute until the garlic is fragrant. Starting with cold oil while allow the garlic and pepper flakes to really infuse without burning. Add the mushrooms and thyme and saute until browned and slightly crisp. De-glaze the pan with the white wine, toss and add the butter and salt. Toss ingredients together until the butter is melted.