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

Tuesday, March 8, 2016

Vegan Poulet Sauté à la Crème

[Deglazing Sauce with Cream]

...this is one of those recipes that you have to do another complete recipe first...

...you'll have to make the Vegan Poulet Sauté...it's not difficult to do...and you definitely need some vegan chicken to pour your cream sauce over...
...so...after you've sautéed your seitan...you add some shallots and cook those for just a minute...add some dry white wine...and cook it down to just a few tablespoons...
...then add the cream...I used cashew cream...
...off heat just before serving stir in some Earth Balance and minced parsley...
...served with some green peas and vegan biscuits...we also had a nice green salad...but you can't see it in the picture...
...this was so delicious...Scout loved it and said I should make it 'more often'...

Substitutions:

Vegan Poulet Sauté for the chicken...
Earth Balance for the butter
cashew cream for the cream

Recipe here: Mastering the Art of French Cooking p. 256.

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