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 385/524 (from Julie's count)...but really 654

Tuesday, July 28, 2020

Vegan Escalopes de Veau Chasseur

[Sautéed Veal Scallops with Mushrooms and Tomatoes]

...first you'll need to make the Vegan Veal...VEGAN ESCALOPES DE VEAU À LA CRÈME...but we're not using the cream sauce this time...
...Sautée some mushrooms in vegan butter and oil...
...Julia actually says to do this is a separate skillet...but I did not see any reason to do that as they are going to be mixed together anyway...so I added my green onion (shallot)...
...and garlic...
...dry white wine...
...and tomatoes...
...add the seasonings and herb...
...cover and simmer for 5 minutes or so...
...then correct the seasoning and pour the sauce over the prepared vegan veal scallops...
...Julia says this dish goes well with potatoes and peas...we had it with mashed potatoes...and steamed zucchini...
...it's a really good sauce...we enjoyed it...

Substitutions

Earth Balance for butter
Vegan Veal Cutlets for the veal...recipe here...


Mastering the Art of French Cooking (pp. 366-367)

1 comment:

  1. That does look yummy! Agree with the one-pot use if possible, especially when on the boat and hand-washing everything! Love, K

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