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, December 27, 2016

Vegan Poulet à la Broche

[Spit-roasted Vegan Chicken]

...Julia warns us not to use regular bacon as it will flavor the whole chicken...I used Smart Bacon...just blanched in water for a few minutes...

...all in all...this was a pretty simple recipe...
...I started out by making some chicken-y seitan...
...and then shaped it into a large roast...
...I punched a couple of holes in a couple of cans...
...then I made a spit...by placing the two skewered cans over a baking sheet...
...then I buttered the seitan with Earth Balance and wrapped with blanched Smart Bacon and foil for some stability...
...trussed it all up with some twine...
...and ran the skewer through the whole thing...
...and put the whole apparatus into the oven...
...Julia says to use the same method for determining doneness as for regular roasting...
...so the seitan is done when it is firm and golden brown on the outside...it looks and smells delicious...
...and so...the main course of our Christmas dinner is done...not sure I'd go to the trouble of spit roasting again...as I don't really see any difference in this type of roasting over conventional roasting in a pan...but the seitan turned out perfectly...with no 'bacon-y' flavor...

Substitutions

Chick'n seitan for the chicken
Smart Bacon for the bacon
Earth Balance for the butter

Recipe here: Mastering the Art of French Cooking pp. 242 - 243

2 comments:

  1. neat-o! nice to have a great vegan main-course.

    love, k

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  2. You always amaze me with your vegan adaptations. Happy New Year to you and thank you so much for reading my blog x

    ReplyDelete