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 324/524 (from Julie's count)...but really 658

Tuesday, March 6, 2018

Vegan Sauce Venaison

[Vegan Brown Sauce for Venison]

...this is a variation of a variation of a brown sauce...

...so first you make the VEGAN SAUCE RAGOÛT...and then turn that into a Vegan Sauce Poivrade...and then finally...
...with the addition of some red currant jelly...
...add some cashew cream...

...and you have the Vegan Sauce Venaison...
...which we had over tofu...of course...
...it was delicious...sweet and spicy...
...and good to the last drop...mopped up with some rice...and peas...it was a really yummy sauce...

Substitutions

firm tofu for the venison
vegan butter for the butter in the original recipe
vegan giblets (beef flavored TVP) from the first recipe
Cashew Cream for the cream in this recipe
Vegan Butter for the butter

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 70)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

1 comment:

  1. looks yummy. i don't think i can find tofu in the bahamas! love, k

    ReplyDelete