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Vegan Blanquette

A great classic of French cuisine in a vegan version. Inspired by Sébastien Kardinal's "Blanquette à l'ancienne" from the book "A la Française," this recipe is a real treat. Definitely worth trying as soon as possible.

Vegetarian Vegan Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 60 minutes
Cost per serving: 1,64 €
Energy: 302 kcal / serving

Instructions

  • 1.   Rehydrate the soy protein in vegetable broth for 15 minutes. Drain.
  • 2.   Heat olive oil in a large pot, add flour, water, mix, add leeks, thyme, rosemary, bay leaf, salt, pepper, cook for 20 minutes over low heat, covered.
  • 3.   Remove the thyme, rosemary, and bay leaf, then add mushrooms, carrots, mushrooms, and pearl onions, mix, cook covered for 30 minutes.
  • 4.   Meanwhile, heat a little olive oil in a skillet, add the soy protein and sauté for a few minutes.
  • 5.   After 10 minutes of cooking the vegetables, add the soy protein, mix, and let simmer for the remaining 20 minutes.
  • 6.   Then add the soy cream, lemon juice, mix and cook for another 10 minutes on low heat, without a lid. Serve very hot.

Ingredients for servings

  • 120 g of dehydrated soy protein
  • 75 cl of vegetable broth
  • 45 ml of olive oil
  • 20 g of flour
  • 1 liter of water
  • 2 medium leek white
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 3 leaf of bay leaf
  • 200 g of frozen carrot
  • 200 g of button mushroom
  • 150 g of pearl onion
  • 2 medium garlic clove
  • 20 cl of sweet soy sauce
  • 15 ml of lemon juice
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    302 kcal
    15 %
  • Fat
    12,32 g
    18 %
  • of which saturated
    2,05 g
    10 %
  • Carbohydrates
    24,65 g
    9 %
  • of which sugar
    ?
    ?
  • Protein
    19,78 g
    40 %
  • Fibers
    9,62 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.