…Julia says that “The mixed flavors of Madeira and ham have at all times been a favourite in France.“…and I have to say that the amber tea colored Madeira just isn’t very straightforward to amass right here…
…to start with…I made the braising liquid…vegan beef bouillon, carrots, onions, Madeira, and oil…
…then I added a slab of vegan ham…I simply whizzed some ham flavored tvp with some VWG within the foodprocessor…added somewhat little bit of water to make a ‘dough’…formed it right into a patty and did a preliminary cooking to brown it somewhat bit within the Griddler…added it to the inventory and put it into the oven…till I used to be certain the seitan was fully cooked…
…when it is tender Julia says…
…glaze it with powdered sugar from a shaker…
…then put the braising liquid in a saucepan…and produce it to a boil…
…Julia specifies Arrowroot powder because the thickening agent because it will not ‘cloud’ the sauce…
…add some truffles or mushrooms and simmer for about 5 minutes…
…the sauce will not be very thick…
…the slice of ham…with its barely candy coating…
…spoon over the sauce…
…we served it with all of the common Thanksgiving sides…vegan mac-n-cheeze…inexperienced bean casserole…corn…and dinner rolls…and it was actually actually scrumptious…
Substitutions:
Vegan Ham…I simply made a rapid ham patty utilizing TVP and VWG…however if you happen to’re extra formidable than that…I typically make Tracy’s Model…however you may must go to the WayBackMachine to get that…
Vegan Beef Bouillon
Vegan Margarine for Butter – I used Earth Stability…
