[Vegan Lamb or Mutton Stew with Rice, Onions, and Tomatoes]
...Julia says to follow the recipe for
Vegan Boeuf à la Catalane using vegan lamb...of course...
...so you start by boiling some lardons...I'm using vegan bacon bits...
...then you drain them and brown them...
...and remove them to a casserole...
...cut up your vegan lamb into 2 inch chunks...
...and brown in it some olive oil...
...when it's browned remove it to the casserole...
...sauté your onions...
...and when they're browned remove them to the casserole...
...then sauté the rice until it turns milky...
...remove it to a separate bowl...we'll add it to the casserole later...
...add some crushed garlic...
...thyme...
...and bay leaf...
...and a pinch of saffron to the casserole...
...then add the vegan beef stock...
...then into the oven to simmer for an hour...
...take it out of the oven...and add peeled seeded and chopped tomatoes...
...the par-cooked rice...
...and the rest of the vegan stock...
...then put it back into the oven...in a pan of boiling water for about a half hour...
...then the rice should be cooked...remove the bayleaf...
...add some vegan parmesan...
...and Julia says to 'delicately' fold that in...
...we served it with garlicky French bread...and a salad...
...and it was pretty delicious...I added more vegan parm...
Substitutions:
...for the vegan lamb we used the same recipe as for the
VEGAN GIGOT EN CHEVREUIL
Vegan beef stock - we used Washingtons Brown
Vegan pamesan
Recipe here:
Mastering the Art of French Cooking
p. 348
