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, January 19, 2016

Vegan Poulet Sauté

[Vegan Sautéed Chicken]

Julia says that a true sauté is cooked entirely in butter...no liquid comes in contact with it until the very end...

...I did not know that...

...I made Tracey's Compassionate Breast...just like I did for the VEGAN SUPRÊMES DE VOLAILLE À BLANC...Tracey's blog no longer exists...so just email me if you want that recipe...
...they're pretty dry already...so I didn't follow Julia's drying advice...
...melted some Earth Balance and oil in a heavy skillet...
...put the seitan chicken in the hot oil/Earth Balance...
...Julia specifies turning with tongs...so I did...nicely browned...
...remove the seitan to a hot plate...and then add some finely chopped onion...
...and some white wine...optional...
...return the seitan to the pan...season with salt and pepper...
...add some herbs...
...cover and Julia says to set the pan over hot water...but I didn't do that step...
...Julia says to finish the sauce except for the final (butter) Earth Balance enrichment...
...so right at the end...just before serving...stir in some more Earth Balance...
...and pour the sauce over the seitan chicken...
...and your ready to serve...
...we had ours with sweet potato and Julia's take on frozen spinach...so I'll have to get that post up soon too...

Substitutions:

Seitan Chicken for the chicken
Earth Balance for the Butter

Recipe here: Mastering the Art of French Cooking pp. 254 - 256

3 comments:

  1. Looks delicious - the 'butter' adds such a lovely feel and taste!

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  2. yum, everything is better with "butter"!

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  3. Only just discovered your blog. So glad I did. Well done on finding ways to make vegan versions of traditional food.

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