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 296/524 (from Julie's count)...but really 659

Tuesday, October 6, 2015

VEGAN DAUBE DE BOEUF

ESTOUFFADE DE DOEUF
TERRINE DE BOEUF


[Casserole of Beef with Wine and Vegetables - Hot or Cold]

...not sure why this recipe has three titles...

...The original meaning of Estouffade was a type of rich Brown Stock...and The modern meaning of Estouffade is more a variant of braising - a cooking technique which refers to a type of French Braise whereby the Meat is Marinated in wine before being Seared and then very slowly Braised in a small amount of liquid...(source)

...and the Terrine...is for when one might serve this dish cold...a terrine is a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices...(source)

...so now you know...
...this is a delicious vegan stew...
...and it starts with some beef flavored tvp chunks from the SDA store...but you can of course get them from Amazon...
...just add boiling water to cover and let sit for a few minutes...
...place the beefish bits in a bowl with some wine, olive oil, seasonings, herbs, and carrots and onions...marinate for at least 3 hours Julia says...
...meanwhile...simmer some veggie bacon in some water...and drain...
...line your casserole with the vegan bacon...
...prepare your tomatoes...these are some of the ones we froze whole...so just chopped and seeded...
...once again...I put my herbs (thyme and bay leaf)...into my little tea ball instead of in cheesecloth...
...and at this point you are supposed to take all of the chunks of meat out of the marinade and dust them with flour...but I omitted this step and just added a heaping teaspoon of flour to the marinade liquid...it's just for thickening...I also did not layer my vegan meat and vegetables...
...but just put everything into the casserole together...
...bring it to a simmer...and then cover...
...and cook slowly in the oven for 1 1/2 to 2 hours...it smelled so delicious...
...I removed the tea ball...Julia says to skim out the fat...but of course there wasn't any...and the flour thickened up the sauce quite nicely...
...we served it with Mashed Potatoes...Rutabaga...and green peas...
...this was so perfect for the chilly early fall weather we've been having...

...really delicious...

Substitutions:

Vegan Beef Chunks...ours came from SDA store...
That's it everything else was vegan...

Recipe here: Mastering the Art of French Cooking pp. 322-324

1 comment:

  1. I was going to ask you about the yellow veg on the plate! Yum, love me some root veg!

    Love, K

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