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 543/524 (from Julie's count)...but really 629

Wednesday, December 27, 2017

VEGAN FARCE POUR PÂTÉS, TERRINES, ET GALANTINES

[Vegan Pork and Veal Stuffing]

...this is the first part of the Canard en Croute recipe that we had for our Christmas Eve dinner...

...so...
...I gathered some ingredients...Vital Wheat Gluten...Sausage and Beef TVP (from the SDA store)
...chopped some onion...
...cooked slowly until tender but not browned...as usual...
...and smashed some garlic...
...I rehydrated the TVP...put the Vital Wheat Gluten in a big bowl...got out the Port...and some herbs...)Allspice and Thyme)...and mixed up some broth (Washington's)...
...and then just basically mixed everything together...
...this will make an aromatic seitan-y stuffing for the Canard en Croute...

Substitutions:

Earth Balance for the butter...for cooking the onions...
Vegan Beef Broth...I used Washington's
Sausage TVP
Beef TVP
Vital Wheat Gluten...as a sort of binder for everything...so I guess this is a sub for the egg...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 565 - 566)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

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