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 292/524 (from Julie's count)...but really 659

Tuesday, December 29, 2015

VEGAN BOEUF À LA MODE

[Vegan Beef Braised in Red Wine]

...Julia describes this dish as a 'wonderful party dish'...and of course she uses one large piece of meat...and I chose to use TVP strips instead of a large seitan roast this time...
...you marinate the TVP strips with aromatic vegetables, herbs, cloves, bay leaf, halved garlic cloves...
...and red wine...of course...Julia says to make it a young one...
...then when you're ready to cook...drain the marinade...and add a few cups of stock...I used G. Washington's Rich Brown Seasoning and Broth...and I omitted the other ways Julia says to add body to the sauce...
...while the braising is in process...Julia says to cook some carrots and onions and set them aside...
...remove the bay leaf and the halved garlic cloves after the braising is complete...
...we served ours with some parslied turnips (Vegan Navets Persillés), mashed potatoes, peas and cornbread...
...garnished with the carrots and onions...the Vegan Beef Braised in Red Wine was delicious...

Substitutions:

Beef Flavored TVP Chunks for the Beef
G. Washington's Rich Brown Broth for the Broth

Recipe here: Mastering the Art of French Cooking pp. 309-312

1 comment:

  1. This looks like a earthy dish. Wishing you a Happy New Year.

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