[Vegan Veal Patties with Tomatoes, Onions, and Herbs]
...this is one of those recipes with a lot of ingredients and a lot of steps...Julia says you can add some leftover Ratatouille if you have it...
...for my vegan veal substitute...I thought I'd mix these two different colours of lentils...
...I got a couple of those
frozen tomatoes out of the freezer...the ones I froze whole in muffin cups...they'll be perfect for this recipe...
...chopped up an onion...
...well...I needn't have bothered with the two different colours...as they are pretty much the same now...haha...
...minced a clove of garlic...
...chopped the tomatoes...it's easier when they are semi-frozen like this...
...got a frozen disc of aqua faba out to thaw...it'll be the egg replacer in this recipe...
...and started sauteeing the onions...just until translucent without browning as Julia almost always says...
...add the tomatoes...
...and the herbs...I chose basil over thyme this time...
...got out some walnuts to sub for the pork fat...
...cook the tomatoes with the onions and herbs until the liquid is almost all evaporated...
...chopped the walnuts...
...mixed some stale bread with some almond milk...
...and then press out as much of the almond milk as you can...
...add the bread and the walnuts to the lentil mixture...
...and then the tomatoes and onions...
...give everything a good mix...and season with salt, pepper and parsley...
...spread some flour on a plate...and form patties from the mixture...and dredge in the flour...
...and fry in Earth Balance...
...until golden brown...
...when they are brown on both sides...take them out of the pan...
...add some more Earth Balance...
...and deglaze the pan with some vegan broth...I used Washingtons....
...rapidly reduce that down to three or four spoonfuls...
...and you're ready to serve...
...just pour the sauce over the patties...
...we had ours with mashed potatoes and peas...and it was really really good...
Substitutions:
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 (pp. 372 - 373)
