In this week’s episode I make my veganized 🌱 version of the traditional dish baeckeoffe. This dish originated in the Alsace region of France which boarders on Germany. You may be reminded of the old fashioned method of how cholent was once cooked as well as I explain in the video although it is very different.
You shall require the following for this recipe:
1/2 Cup Dried Green Lentils (1 1/4 Cups cooked)
Veggie Stock divided as follows 3 1/2 Cups, 2/3 Cup, 1/4 Cup Veggie Stock
1 Cup TVP (dry) – It doubles in volume once hydrated
1 Spanish Onion
5 Cloves of Garlic (or more) 😉
3 Beyond Sausages (or vegan sausage of your choice)
5 Cloves (The spice kind not the garlic) 😉
1 Bay Leaf (regular sized)
Fresh Thyme – 1 large sprig or 3-4 stems’ worth
2 Handfuls of Parsley divided
White Wine from Alsace divided as follows: 1 Cup, 1 Cup, 1/4 Cup (You can use a Riesling that is on the dry side with citrusy and fruity notes.)
Salt to taste
A Dutch Oven (or something similar)
6 Medium Yukon Gold Potatoes (approx.)
1 Leek (lighter part only) Please wash when you cut it open as well.
A Sprig or two of fresh Rosemary
A large Sprig of Thyme or a few stems’ worth
3 Large Carrots
Salt and Pepper to your liking
Liquid Smoke (2-4 TBSP)
Hot sauce (optional and not traditional for this meal) 😉
By the way, in English Baeckeoffe means “baker’s oven” essentially in the Alsatian dialect. I forgot to mention this. The language sounds quite different from the French you would hear in Paris (as an example).
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Other notes/thoughts:
I also think fennel or star anise would work well in this dish.
Next time I think I’ll brown half of the onions and then add a stick of cinnamon and star anise to the frying pan before the assembly part.
You may want to pick up an extra bottle of wine to have with the meal.
You are welcome to use other vegan meats of course and make your own alterations to this recipe.
Some recipes online call this dish a casserole, and others call it a stew. This is a stew; however, you could make it a casserole if you thicken up the sauce. One idea would be to use a bean mash and ensure any liquid is thickened with a starch. It is arranged like a casserole, but is a stew.
I didn’t add the rope of dough around the brim to seal it because it wasn’t necessary. You are welcome to do this if you wish to. It is nothing fancy and its original intention was to ensure the liquid wouldn’t evaporate if there were any cracks.
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There will be a new cruelty free recipe every Monday. I enjoy finding various countries to feature and putting a plant-based spin on things that are not originally plant-based.
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Music:
Parisian Cafe – Aaron Kenny
Jazz In Paris – Media Right Productions
Gypsy Dance – Topher Mohr and Alex Elena
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