Vegan Civet de Mouton

[Vegan Lamb or Mutton Stew with Red Wine, Onions, Mushrooms, and Bacon]

Follow the recipe for vegan boeuf bourguignon...

...Julia has you boil some lardons...so I boiled some vegan bacon bits...

...and then you brown your vegan lamb chunks...recipe here...VEGAN GIGOT DE PRÉ-SALÉ RÔTI...

...slice a carrot and an onion...

...remove the vegan bacon and vegan lamb...

...and saute the carrot and onion in the same fat...

...return the vegan lamb and vegan bacon to the pot...season with salt and pepper and sprinkle with flour

...add the red wine...

...vegan broth...

...and tomato paste...

...crumble up a bay leaf and add some thyme...and put in the oven to cook...again Julia doesn't specify a temperature but specifies that you regulate heat so liquid simmers very slowly for 3 to 4 hours...in the original recipe...but for the vegan lamb...she specifies braising the lamb 2 hours rather than the 3 to 4 hours required for beef...for the Vegan Version...an hour will probably suffice...

...saute some mushrooms...and onion...I didn't have the pearl onions...so I just used regular onions...

...when your casserole is done...drain it in a sieve over a bowl...

...and boil the liquid down to make a sauce...

...arrange the stew in a serving dish or return it to the casserole...

...arrange the onions and mushrooms on top...

...and pour over the sauce...

...we served it with a salad and a crusty roll...

...really...really delicious...

Substitutions:
Vegan Lamb Seitan for the lamb
Vegan broth for the broth

Recipe here: Mastering the Art of French Cooking p. 347