Hearty Vegan 'Steak' with Rich Red Wine Reduction

1.If using seitan, pat the pieces completely dry with paper towels. If using mushrooms, leave them as is. In a shallow dish, combine the flour, salt, and pepper. Dredge each 'steak' lightly in the flour mixture, shaking off any excess.

2.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the floured vegan pieces in batches, ensuring not to overcrowd the pan, until deeply browned on all sides (about 3-4 minutes per side). Remove the seared pieces and set aside.

3.Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, scraping up any browned bits (fond) from the bottom, until the vegetables begin to soften, about 6-8 minutes.

4.Stir in the smashed garlic and tomato paste. Cook for 1 minute until the tomato paste darkens slightly.

5.Pour in the entire bottle of red wine, scraping the bottom of the pot thoroughly to release all remaining fond. Bring the wine to a simmer and allow it to reduce by about one-third, which concentrates the flavor (approximately 10 minutes).

6.Return the seared vegan pieces to the pot. Add the vegetable broth, fresh thyme sprigs, and bay leaf. The liquid should almost cover the 'meat'; add a splash more broth if necessary.

7.Bring the liquid back to a gentle simmer on the stovetop. Once simmering, cover the Dutch oven tightly with a lid and transfer it to a preheated oven at 160°C (325°F).

8.Braise slowly for 1.5 to 2 hours (seitan/mushrooms require less time than beef), or until the pieces are tender and have absorbed significant flavor. Check halfway through to ensure the liquid is not boiling rapidly; it should maintain a very gentle bubble.

9.Carefully remove the tender vegan pieces from the pot and set them aside, covering loosely with foil to keep warm.

10.Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids (vegetables, herbs). Skim off any excess oil from the surface of the sauce.

11.Bring the strained sauce to a boil over medium-high heat and reduce until it thickens to a rich gravy consistency that coats the back of a spoon.

12.Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, a slurry of 1 tsp cornstarch mixed with 2 tsp cold water can be added to thicken further.

13.Serve the hearty vegan 'steak' immediately, generously spooning the rich red wine reduction over the top. Garnish with fresh parsley and serve alongside creamy vegan mashed potatoes or crusty bread to soak up the sauce.