I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 298/524 (from Julie's count)...but really 659

Tuesday, March 3, 2015

Vegan Bitokes à la Russe

[Hamburgers with Cream Sauce]

...it was time for some nice warm comfort food...
...I started with some vegan 'burgers'...

...make the burgers just like we did for the VEGAN BIFTECK HACHÉ À LA LYONNAISE
...once the burgers were done...I sautéed them in a mixture of this (new to me) vegan butter substitute and oil...drain the leftover fat from the pan...
...and then add some vegan bouillon...
...and boil that down...scraping the 'coagulated bits' from the bottom of the pan...
...season with salt...remember to go sparingly with the salt if your broth was already salty...pepper, lemon juice and nutmeg...
...then add some vegan cream...and boil rapidly for a minute or so...stir in some vegan butter and herbs...
...Julia says to spoon the sauce over the burgers...but it was so much like a southern gravy...
... that I put in the gravy boat...
...just served quite simply with some peas and corn...(both from the freezer)
...poured the creamy gravy over the bitokes...
...doesn't that look amazing...
...and trust me...it was delicious...creamy...hearty...and oh so good...

Substitutions:

Vegan butter for the butter - we used a new Spectrum Canola Spread
Vegan cream - we used soy milk mixed with Better Than Milk Powder to thick creamy consistency
Vegan burger - this was the most time consuming part of the recipe...feel free to use your favorite prepared veggie burgers instead...

Recipe here: Mastering the Art of French Cooking
p. 302

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