Vegan Farce aux Rognons

[Vegan Rice and Kidney Stuffing]

...so this is another one of Julia's stuffing recommendations for the VEGAN GIGOT DE PRÉ-SALÉ RÔTI...I used the same recipe for the vegan Gigot...but instead of shaping like a gigot...I made it flat so I could roll it up around the stuffing...

...and since...as far as I know...I have never tasted a rognon...I searched the interwebs for what they're supposed to taste like...and I found this: marked by a robust, meaty flavor with a hint of earthiness. There’s a slight gamey undertone...

...I just processed some mushrooms (i.e., earthy) and some black walnuts (i.e., gamey)...and added some vegan beef flavored bouillon...so that's what I'm going with...I'm sure it will taste good as I like all of the components...

...then...as Julia almost always instructs us..."In a small, heavy-bottomed saucepan, cook the onions in butter for 4 to 5 minutes until tender but not browned."

...add some white rice...and vegan stock...(vegan beef flavored bouillon)

...add your vegan rognons...

...and your spices... rosemary, sage, or thyme...I used Rosemary and thyme...no sage...

...then I made the lamb seitan...same ingredients as the VEGAN GIGOT DE PRÉ-SALÉ RÔTI...and let it rest...

...then instead of forming it into a gigot...I put it between two sheets of waxed paper...

...and rolled it out...

...and then for the 'initial' cooking...I put it on the Griddler so it would par-cook fairly quickly...I'm doing that because it's fairly thin and I want it to hold its shape when it's stuffed...

...it's not really 'done'...just lightly browned and 'hardened' a bit...

...so then I put it onto a piece of foil...

...added the rice and vegan kidney filling...

...and then just rolled it up...the long thin rectangle of seitan worked great for this...

...wrapped and twisted the foil...

...and tied everything up with string...seitan expands as it cooks...

...so here it is out of the oven...

...a perfect roast...

...sliced...and served with peas and a vegan buttermilk biscuit...

...it does make a pretty presentation...

...and it was pretty delicious...

Substitutions

VEGAN GIGOT DE PRÉ-SALÉ RÔTI
black walnuts and mushrooms for the rognons

Recipe here: Mastering the Art of French Cooking pp. 332-333