Vegan Veau Poêlé à la Matignon

[Vegan Casserole-roasted Veal with Diced Vegetables]

...this is just a diced veg version of the VEGAN VEAU POÊLÉ [Casserole Roasted Veal]...

...start by dicing your carrots and onions...as small as you'd like...Julia suggests 1/8 inch...that's pretty small...

...brown your vegan veal...I'm using seitan cutlets this time instead of the big roast...and remove it from the pan...

...cook your diced veg in vegan butter for 10 minutes or so...

...add the Madeira...

...and boil it down until it is mostly evaporated...

...then add the vegan veal back to the pan...Julia does all of this in her casserole dish...and I'm sort of afraid of cooking with the glass casserole dish on the stovetop...I have seen it done though so I may try it...

...then Julia says to proceed with the master recipe...I put my herb bouquet in my tea ball as I usually do to save some of the floaty bits from getting into the sauce...and I'm adding some vegan bacon bits to the tea ball as well...Julia specifies laying strips of vegan bacon on top of the seitan...but I don't have any...so I'm using the bits...

...then you cover it with foil and roast it in the oven...

...remove the herb bouquet...

...add the vegan brown stock...

...then remove the seitan and the veg...

...and add the starch mixture...Julia suggests adding truffle oil...but I don't really like truffles so I'm not doing that...

...and I'm cooking the sauce on low heat in the glass casserole...

...and it didn't shatter...so brave...haha...

...we served the vegan veal with sautéed zucchini rounds and a baked potato and salad...

...poured the sauce over...Julia says to "Ladle a spoonful of sauce and vegetables over the (vegan) meat."

...it was pretty yummy seitan and gravy...

Substitutions:

Seitan for the Veau
Vegan broth for the broth
Vegan butter


Recipe here: Mastering the Art of French Cooking

pp. 353-354

VEGAN CRÊPES FOURRÉES, FRANGIPANE

[Vegan Crêpes with Almond Cream]

...Julia says this is a lighter verstion than the VEGAN CRÊPES FOURRÉES ET FLAMBÉES...and that you can flambé these too if you wish...we did not...

...I started by making a batch of the copycat Just Egg recipe...as I'll need some vegan egg yolks...

...but I also need some vegan eggs...so I'm just using the egg replacer for that...

...and made a batch of the almond custard - VEGAN FRANGIPANE - with the subs above...

...Julia says you can use any crêpe recipe you want...we used the VEGAN CRÊPES FINES SUCRÉES

...they always turn out perfectly...

...then you just fill the crêpe with the frangipane...

...and roll it up...Julia says you can roll them into wedges too...

...grate some chocolate over them...

...and pour on some melted vegan butter...we used Earth Balance...

...and sprinkle them with sugar...

...then Julia says..."About 20 minutes before serving, set in a preheated 350-degree oven until the chocolate has melted. Serve hot or warm."

...they certainly are a pretty dessert...

...and also very delicious...

Substitutions

Vegan egg sub for the egg yolks...I used this Just Egg Copycat recipe...
Egg replacer for the eggs
Almond Milk for the milk

Recipe here: Mastering the Art of French Cooking p. 652

Vegan Soupe aux Moules

[Vegan Mussel Soup]

Julia says "The very same recipe may also be turned into a mussel soup."

...so we just took the leftover Vegan Pilaf de Moules...and added some almond milk...Julia uses cream...of course...

...and made a delicious soup...I wish I had the little oyster crackers because they'd be perfect for this soup...

...and it makes a very good chowder-y kind of soup...

Substitutions

Vegan mussels...I used mushrooms...but you could use seitan or tofu too...
almond milk for the Cream...
Vegan egg replace for the eggs...
Vegan Margarine for Butter - I used Earth Balance...

Mastering the Art of French Cooking (p. 231)

Vegan Pilaf de Moules

[Vegan Sauced Mussels in a Rice Ring]

...so this is exactly the same recipe as this one...VEGAN MOULES EN SAUCE MOUCLADES/MOULES À LA POULETTE/MOULES À LA BÉARNAISE...just served in a rice ring instead of in little shells...and that one was really good so I'm going to follow that same method again...

...so the first thing I did was to make some rice...I used a medium grain so that it would stick together like sushi rice and make a nice ring that wouldn't 'leak'...

...then I sautéed the mushrooms for a bit and then added some wakame...

...and made the cream sauce...it does have a slight greenish tinge from the seaweed...

...pressed the rice into a nice ring...

...and added the sauced vegan mussels to the center...

...we had it with baked tofu and spinach...and it was pretty good...

Substitutions

Vegan mussels...I used mushrooms...but you could use seitan or tofu too...
almond milk for the Cream...
Vegan egg replace for the eggs...
Vegan Margarine for Butter - I used Earth Balance...

Mastering the Art of French Cooking (p. 231)