[Vegan Chicken Sauteed with Herbs and Garlic, Egg Yolk and Butter Sauce]
...Julia suggests "
basil, thyme or savory, a pinch of fennel, and a bit of garlic give this sauté a fine Provençal flavor that is even more pronounced if your herbs are fresh."
...so the first thing is to sauté your vegan chick'n...and I'm just using extra firm tofu...
...and then for the vegan egg mixture...I'm using some besan and some nooch and almond milk just mixed together to a yolk-y consistency...
...add some lemon juice and some white wine...
...mash some garlic in the bottom of the casserole dish...and add some wine and boil it...
...I added the tofu back to the casserole too...
...then you beat in the casserole liquid, a half-teaspoon at a time to make a thick creamy sauce like a hollandaise...
...beat the sauce over the heat for a few minutes...
...until it's nice and thick...
...right before serving...beat in some vegan butter...of course...
...and then spoon it over your vegan chick'n...
...and serve...
...this was such a delicious meal...
...we had some of the green beans we'd cooked over the weekend...and some braised carrots...and sautéed zucchini...
...so delicious...
Substitutions
Earth Balance for the butter
Besan and nooch and almond milk for the eggs
Tofu for the chicken...
Mastering the Art of French Cooking pp. 257-258
This looks soooooo good! The sauce is perfect!!!
ReplyDeleteYet another dish using tofu! You should buy stock in it! ;-) love, K
ReplyDeleteThis looks like it would be an ideal sauce for Gardein Scallopini. We always have that in our freezer for quick evening meals.
ReplyDelete