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 290/524 (from Julie's count)...but really 659

Tuesday, February 2, 2016

VEGAN SAUCE RAGOÛT

[Flour-based Brown Sauce with Giblets]

...there are so many French sauces...that I though I'd make one to go with some simple seitan for dinner...

...some of Julia's sauces are very elaborate and difficult...but this one was not that bad...

...in her chapter on Sauces...Julia divides the sauces into sub categories of White and Brown...this, of course, is a brown sauce...
...you start with some vegetables...carrots and onions...I had some gren onions that needed to be used up ...so that's what I used...
...then for the giblets...I used some 'trimmings' from my TVP chunks from the SDA store...
...you just brown those with the veggies...in some oil and Earth Balance...
...I got too rushed and neglected a couple of photos here...but you take all that out of the oil...and then brown some flour in the oil...and then add some boiling vegan stock...I used G. Washington's Rich Brown Seasoning and Broth...so now we're caught up to the picture above...sorry...
...stir your veggies and vegan giblets back in...
...add some dry white wine....
...and a little bit of tomato paste...and an herb bouquet...since you'll be straining this in a bit...you could just throw the herbs in...but I used by trusty tea ball infuser...
...and then...you let it cook for a couple of hours...seriously...Julia says 2 to 4 hours...
...and then you strain it...
...you'll have a lot of the veggie/giblet mixture left over...
...and a perfectly smooth sauce...
...we served it over seitan...with some Grandma's Mashed...and peas...
...it was really delicious...although it was not difficult...it did have to cook a long time...so plan ahead...

Substitutions:

Earth Balance for the Butter Beef flavored TVP for the giblets...

Recipe here: Mastering the Art of French Cooking pp. 69 - 70

1 comment:

  1. It looks a good sauce, interesting the long cooking time. I like to cook gravy for half an hour as I use wholemeal flour - ground at a local mill - and it needs to cook out.

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