|This is a satisfying main course in itself, although you may want to throw a few more veggies in...|
This has been in our drafts folder for about 2 years now; that's when I first made it and forgot to write down the exact recipe... I'm using the white sauce from the previous post his time, however, rather than the tahini sauce I made originally. Fricassee is a classic French way of cooking meat and sometimes vegetables, in which you dice, saute then braise them in a white sauce, so that some of the liquid is absorbed; it's a cross between a stew and a saute. Fricassee has a long history in France, dating back to 1300, and according to Wikipedia it is mentioned as friquassee in a cookbook from 1490.
|This closeup shows the glossy bechamel sauce coating the TVP and vegetables; it is thick but the fricassee is still moist.|
250g (dry weight) unflavoured TVP chunks, soaked until soft then drained
2 medium bell peppers, chopped
100g helda/ green beans or cabbage, sliced
2 tabs olive or cold-pressed sunflower oil
1/2 tsp compound hing
a quantity of vegan white sauce, made as per the recipe, seasonings and all
a further 1/2 tsp compound hing
1/2 tab dried thyme
2 tsps seasalt
1/2 tsp black pepper
3 dried bay leaves
- Saute the vegetables in the oil with the first 1/2 tsp of hing.
- Add the corn and the soaked TVP.
- Make the white sauce and stir it into the soya and vegetable mixture.
- Add the other 1/2 tsp hing, thyme, seasalt, black pepper and bay leaves.
- Simmer gently until the desired thickness is achieved; it should be thickish but not too dry.