This vegetarian version of the classic Poulet Basquaise replaces the chicken with hearty plant-based proteins while keeping the soul of the dish: the Piperade. The Piperade is a slow-cooked sauce made of peppers, tomatoes, and onions, seasoned with the smoky, mildly spicy Piment d’Espelette from the French Basque Country.
Vegetarian “Poulet” Basquaise
Serves: 4
Prep time: 15 minutes
Cook time: 30–40 minutes
Ingredients
The “Chicken” Substitute:
500g (approx. 1 lb) of Seitan chunks, Extra-Firm Tofu (pressed), or high-quality plant-based “chicken” pieces.
2 tbsp Olive oil
Salt and pepper
The Piperade (Sauce):
3 Bell Peppers (ideally 2 red and 1 green), sliced into long strips.
4 Large Ripe Tomatoes (diced) or 1 can (400g) of crushed tomatoes.
2 Red Onions, thinly sliced.
3 Cloves of Garlic, minced.
100ml (scant ½ cup) Dry White Wine (optional).
1 tbsp Tomato paste.
Seasoning & Herbs:
1–2 tsp Piment d’Espelette (if unavailable, use smoked paprika with a pinch of cayenne).
1 Bay leaf.
1 sprig of Fresh Thyme.
Fresh Parsley (for garnish).
Instructions
1. Prepare the “Protein”
If using Tofu: Pat it very dry, cut into large cubes, and toss in a little cornstarch and Piment d’Espelette.
If using Seitan/Plant-based strips: Use as is.
Heat 1 tbsp of olive oil in a large deep skillet or Dutch oven over medium-high heat. Brown the protein pieces until golden and slightly crispy on the edges. Remove from the pan and set aside.
2. Sauté the Aromatics
In the same pan, add another tablespoon of olive oil. Add the sliced onions and cook for 5 minutes until soft and translucent.
Add the sliced bell peppers. Sauté for about 8–10 minutes over medium heat until the peppers are softened and starting to caramelize.
3. Build the Sauce
Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
Deglaze the pan with the white wine (if using), scraping up any browned bits from the bottom. Let the wine reduce by half.
Add the diced tomatoes (with their juices), the bay leaf, and the thyme.
4. Simmer
Season generously with salt, pepper, and the Piment d’Espelette.
Return the browned protein pieces to the pan, nestling them into the vegetable mixture.
Cover the skillet, turn the heat down to low, and let it simmer for 15–20 minutes. The sauce should become thick, rich, and “stew-like.” If it looks too dry, add a splash of water or vegetable broth.
5. Finishing Touches
Remove the bay leaf and thyme sprig.
Taste and adjust the seasoning—Basque cuisine loves the subtle heat of the peppers!
Sprinkle generously with freshly chopped parsley.
Serving Suggestion
Traditional Poulet Basquaise is almost always served with steamed white rice (like Basmati or Long Grain) to soak up the flavorful sauce. It also pairs beautifully with crusty French bread, or roasted potatoes.
Chef’s Tip: Like many stews, this dish often tastes even better the next day after the flavors have had more time to meld!
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