Jonathan and Ary take the ordinary to extraordinary veganizing this popular French dish with these ingredients!

How ’bout “Seitan Bourguignon?” LunchBreakLIVE with two charming vegan brothers from France. Watch them create this magical stew that is one of the most popular traditional dishes in France. But, this time it’s 100% plant-based! The chefs are also the creators of the F.A.K.E. Movement. That’s Fashion for Animal Kingdom & Environment, a platform that promotes designers who create ethical & vegan fashion, Jonathan & Ary Ohayon. Special taste tester Carissa Kranz, a former professional ballerina, a compassionate lawyer and founder of BevVeg International joins us! 

We love a one-pot dish!

Jonathan and Ary are two vegan brothers on a mission to save the animals and the planet! They revolutionized their already vegan family-owned business making all vegan backpacks and accessories made from sustainable locally-sourced materials. These brothers also regularly participate in The Save Movement vigils in Los Angeles. Ary even helps organize The Paris Animal Save when he’s at home in France! Now they have amped up their activism using their passion for cruelty-free fashion as their vehicle for change. They started The F.A.K.E Movement to spread the word that even the highest fashion can be made sustainably without using animals. Now, they host regular events and pop-ups including The F.A.K.E. Museum which they showcased vegan fashions in one of the trendiest fashion-focused areas in LA! We can’t wait to see what exciting events F.A.K.E. has in store for us this year!

We’ll ditch the beef but keep the French traditions of wine and baguettes! Bon appétit!

What do you get when you have 2 vegan Frenchmen, a veganized French dish, and a bottle of vegan wine? A culinary menage a trois! Today Jane and Carissa join in the fun with these two brothers as they show us how to romance our vegetables into the pan. Ary starts the dish by chopping up the onion. He explains that they make them in big chunks because they don’t need to be finely chopped. He also doesn’t know how to finely chop vegetables. Hey, whatever works! Once the onion, carrots, potatoes, and mushrooms are in the pot, they add their select seasonings including french provencal herbs. Ooh la la! At this point, they are ready to add the BevVeg-approved “Menage a Trois” wine. And oh boy do they add wine, almost a whole bottle of it! Ary saves about half a glass for himself! You can too! Don’t worry if you are alcohol-free like Jane, the alcohol cooks away when you cook it. You can get all the flavor of the wine without stumbling away after your meal. This dish looks and taste tester Carissa Kranz says tastes absolutely amazing after it’s done! The best part is that there was no cruelty to animals to make it! The brothers use seitan beef instead and it is just as delicious with all the texture of meat and none of the cruelty.  Skip the beef in your Bourguignon at home with Ary and Jonathan’s recipe below!

Ary, Carissa, and Jonathan, 3 amazing vegans on a mission to save us all!

 

Arsayo backpacks are the epitome of sophisticated style and they come in a huge variety of colors and unique materials!

 

 

 

 

 

 

 

 

 

 

 

 

Jane Velez-Mitchell reporting for Jane Unchained News Network.

Frenchmen who care about animals, ethically fashionable, and can cook. Talk about a triple threat!

Ooh la la! This dish looks MAGNIFIQUE!

Seitan Bourguignon

Ingredients
  

  • 2 1/8 cups -500g of Seitan
  • -3 onions
  • 5 5/8 cups -700g of carrots
  • 2 1/8 cups -500g of mushrooms
  • 2 1/8 cups -500g potatoes
  • -olive oil
  • 2 1/8 cups -500ml of red wine Vegan
  • 2 1/8 cups -500ml of water
  • -Bae leaves "herbe de provence", salt and pepper
  • -corn starch.

Instructions
 

  • -Cut the onions and cooking them with olive oil for 3 minutes.
  • -Add carrots and potatoes cut in big slices and cook for 7-10minutes.
  • -Add the wine.
  • -After 15/20 minutes add mushroom cut in half.
  • -Add the bae leaves, "herbs de provence", salt and pepper.
  • -When it starts to evaporate you can add the water.
  • -Let it cook for 1hour / 1hour and a half with the leads and small temperature.
  • -Add 2 small spoon of corn starch.
  • -Add the seitan at the very end.
Tried this recipe?Let us know how it was!