Seitan Coq au Vin | Oregonian Recipes

Ingredients

• 1/4 cup whole-wheat flour
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups chicken-style seitan, cut into chunks (see note)
• Olive oil cooking spray
• Olive oil, for cooking
• 8 slices vegan bacon or smoked tempeh, chopped
• Dash of liquid smoke
• 3/4 cup pearl onions
• 3 cups sliced white mushrooms
• 1 1/3 cups Better Than Bouillon vegetable broth, made according to package directions
• 1 cup red wine
• 2 to 3 teaspoons Bragg's liquid aminos
• 1 cup sliced fresh carrots
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon celery seeds
• 3 cloves garlic, minced
• 1 bouquet garni (1/2 teaspoon dried thyme, 2 large sprigs fresh parsley and 1 dried bay leaf enclosed in cheesecloth or a small organic cloth bag or tea infuser)
• Vegan Parmesan, for serving
• Chopped fresh parsley, for garnish