Blanquette is traditionally a ragout made from lamb, veal, or chicken paired with a white cream sauce, but here, tempeh takes the staring role. This recipe comes to us from Ôna Maiocco of Super Naturelle and France’s version of Meatless Monday, “Jeudi Veggie” (Veggie Thursday).
- 7 oz. (200 g) gourmet seitan
- 7 oz. (200 g) mushrooms, washed and sliced
- 1 small yellow onion
- 1 carrot
- 1 tablespoon olive oil
- 1 1/2 cup (250 mL) water
- 1/4 cup (50 mL) white wine
- 1/2 cup (100 mL) soy cream
- 1 1/2 tablespoon cashew or almond butter
- Half a vegetable bouillon cube, or 1 teaspoon bouillon powder
- 1 tablespoon soy sauce
- 1 teaspoon garam masala or nutmeg
- Salt and pepper to taste
Cut the mushrooms and seitan into slices, dice the onion and chop the carrot into rounds. Heat the olive oil in a cast-iron pan (a regular sauté pan or wide saucepan will also do) and sauté the mushrooms, onion and carrot, stirring often.
Once the onions begin to brown, add the spices, white wine, bouillon, soy sauce, water and soy cream. Cook for about 15 minutes over medium-low heat, stirring occasionally.
Taste and add salt and pepper if desired. Finally, incorporate the cashew or almond butter to make the dish creamy. Serve with rice, pasta, or quinoa.
This Recipe's Ingredients:
Servings per Recipe: 4Amount per Serving
Calories from Fat: 102
Total Fat: 11g
Saturated Fat: 2g
Dietary Fiber: 4g
Vitamin A: 51%
Vitamin C: 8%
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.