[Vegan Veal Stew with Onions and Mushrooms/Vegan Spring Lamb Stew with Onions and Mushrooms]
...Julia says that this Blanquette de veau is "
a much-loved stew in France"...and that the lamb version "is cooked exactly like the blanquette de veau on page 362 in the Veal section"...
...you add a whole onion studded with one clove to some vegan chicken broth...along with carrot and celery...and a medium herb bouquetwith parsley stems (not the leaves), bay leaf, and thyme...
...then she gives explicit instructions for cooking and 'skimming' the veal...I tore a block of tofu into chunks and boiled it in the broth for about 15 minutes...
...and then cooked it in the air fryer...and it has the perfect texture...and should hold up to the stew...
...then I added the peeled pearl onions...
...and then the vegan veal chunks...
...and again my mushrooms weren't really 'button' sized...so I quartered those...
...and added them to the stew...
...then I made the
VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ...and added that to the stew...
...then for the cream and egg yolk enrichment...I used the Trader Joe's vegan cream and the
Just Egg Copycat recipe that I've used before...it's made with mung beans...
...you stir that in a spoonful at a time...
...not letting it come to a simmer...
...and we served it over linguine noodles as Julia suggested...it was really really good...and her word 'delicate' definitely describes the sauce...
Substitutions:
Tofu cooked in Vegan Chicken bouillon for the veal
Vegan butter
Vegan Cream
Vegan egg substitute
Recipe here:
Mastering the Art of French Cooking pp. 362.364
So the recipe called for a single clove? That doesn’t seem like very much…looks lovely though. Love, K
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