Vegan pot-au-feu with seitan and chestnuts

Ingredients

• 100 g of wheat flour powder
• 100 g of all-purpose flour
• 1 teaspoon of salt
• pepper
• 2 tablespoons of soy sauce
• Approximately 150 ml of water
• 1 liter of vegetable stock for cooking
• 500 g of chestnuts
• About a dozen small carrots
• 3 leeks
• Three stalks of celery
• 1 chopped onion
• 1 teaspoon of black peppercorns
• 15 g of vegetable margarine
• 1 tablespoon of strong mustard
• 1 bouquet garni
• vegetable broth
• salt and soy sauce

Combine the gluten, flour, and salt, add the water and soy sauce, then knead until a smooth and elastic dough forms. Wrap it in plastic wrap.

Bring a large pot of water to a boil, add broth, and then add the seitan. Simmer for 30 minutes. Drain and set aside.

Peel the chestnuts and cook them for 5 to 10 minutes in the same broth. Drain.

In a wok or saucepan, melt the margarine and sauté the onion and peppercorns. Add the whole carrots, leek, and celery, and cook for a few minutes.

Add the chopped seitan, chestnuts, herb bouquet, and mustard. Cover with vegetable stock.

Adjust the seasoning with salt and soy sauce, then let it simmer for about 30 minutes, or until the vegetables are tender.