[Vegan Veal Loaf]
...this is a long and involved recipe...because you make the
VEGAN FRICADELLES DE VEAU Á LA NIÇOISE...except instead of forming it into patties...you cook it in a loaf pan...so it's basically a vegan meatloaf...
...so I mixed that all up...and packed it into a loaf pan...lined with parchment...
...topped it with some eggplant bacon...and baked it for about an hour and a half...
...Julia says it's done when it has shrunk slightly from the sides of the mold...
...unwrapped...it held it's shape nicely...
...we served with with mashed potatoes and gravy...and peas...of course...because that's what goes with vegan meatloaf...right?...
...texture is perfect...so is the taste...
...I topped it with ketchup...Heinz...of course...
...because that's how we always ate meatloaf growing up...
Substitutions...a lot...
Lentils for the veal
Walnuts for the pork
Aqua Faba for the egg
Almond milk for the milk
Vegan bouillon for the stock
...and Earth Balance for the butter...
Mastering the Art of French Cooking (p. 375)
That does look like a familiar meal...although the peas from our childhood would have probably been from a can - "April Showers" if I recall correctly. Love, K
ReplyDeleteMy southern Mama embraced frozen peas early, but her aunts didn't. They were accustomed to canned. The first time they saw the frozen they said they looked like "pie-zan."
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