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 294/524 (from Julie's count)...but really 659

Sunday, April 17, 2011

VEGAN POULETS GRILLÉS À LA DIABLE

[Vegan Chicken Broiled with Mustard, Berbs, and Bread Crumbs]

...We had the Men's French Toast Breakfast after church today...so we didn't need to have brunch for lunch...I just have plain toast with syrup...still yummy...

...so we made a super easy and delicious vegan chicken dinner instead...


...Start by broiling your filets - I decided to use firm tofu (my grocery store is now carrying tofu - so YAY!) instead of seitan this time...

...broil until very lightly browned...

...salt lightly...

...make some bread crumbs...fresh is always better...

...chop some shallots - we used green onions...

...mix with a little cayenne, thyme, and mustard (you could also use basil or tarragon, Julia says)...

...Julia says to 'paint' the 'chicken' with the mixture...but we just dipped ours in it...

...then put your bread crumbs on a plate and dredge your painted 'chicken' in the crumbs...

...pressing to apply on all sides...

...then return to the broiler and brown slowly for 10 minutes or so...ours took a bit longer...

...we served them with mashed potatoes (Scout's favorite), some peas, biscuits, and applesauce...and also a side of Leeks in Cheese Sauce (Poireaux à la Mornay, Gratinés) (not pictured here)...

...this was another delightful dish...

...crispy on the outside and tender and moist on the inside...

...and the crunchy-spicy-mustardy coating was perfect...

Substitutions:
Tofu for the chicken

Recipe here: Mastering the Art of French Cooking


(pp. 265-267)

1 comment:

  1. The tofu looks delicious. I'm going to try that soon!

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