Monday, November 21, 2011

Carbonnades a la Flamande, Braised Leeks

Dinner 11/21

Carbonnades a la Flamande

Braised Leeks

We haven't made this in ages, but tonight was a good chilly fall night to bring it back -- applewood-smoked seitan and onions stewed in Belgian beer.

Carbonnades a la Flamande
(serves 4)

2 tbs. olive oil
4 cups of sliced onions
16 oz. seitan, cut into 1/2" cubes (optionally smoked)
salt & pepper

1 tbs. herbes de provence
2 cups Belgian Style beer
1 cup veg stock
1 tbs. tamari

1 tbs. red wine vinegar
2 tbs. cornstarch

In a dutch oven over medium-low heat, add the olive oil and sweat the onions with a little salt and pepper until just starting to brown, about 6-7 minutes. Remove the onions and reserve.

Add more olive oil if needed and do the same to the seitan until it's browned on all sides.

Add the onions back to the dutch oven, along with the herbes de provence.

Next, add two cups of your favorite vegan Belgian-style beer, and one cup of veg stock plus the tamari. Bring to a boil and place in a 375F oven for one hour.

To finish, thicken the sauce by adding a slurry of 1 tbs. of wine vinegar and 2 tbs. cornstarch that have been mixed together and whisk to combine.

Served over potatoes or pasta.

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