Baeckeoffe Veganized | French Inspired Dish

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner, while chicken is often less expensive.

beef

🥗Healthier: lean beef

💰Cheaper: ground beef

Ground beef is more affordable and still flavorful.

lamb

🥗Healthier: lean lamb

💰Cheaper: pork shoulder

Pork shoulder is usually cheaper and provides good flavor.

Soak 1/2 cup of dried green lentils in hot water.

Set the stove to medium and heat up some homemade veggie stock.

Add 1 cup of TVP to the veggie stock to hydrate for 5-10 minutes.

Slice one Spanish onion.

Microplane five cloves of garlic.

Slice three Beyond sausages and add them to the mixture.

Pour the hydrated TVP along with the veggie stock into the bowl.

Mix in the pureed garlic and the equivalent of one bay leaf.

Add a handful of chopped onion to the mixture and mix well.

Chop a handful of parsley and mix it into the marinade.

Pour in 1 cup of white wine and add a couple of pinches of salt and pepper.

Cover the mixture and place it in the fridge.

Preheat the oven to 350°F (175°C).

Grease a Dutch oven with Earth Balance.

Prepare the potatoes by gouging out the eyes and leaving the skins on.

Spread a layer of sliced onion evenly at the bottom of the Dutch oven.

Add the veggie meat mixture with the sauce and mix in the lentils.

Pour over 2/3 cup of veggie stock and 1 cup of wine.

Add a handful of parsley and some rosemary leaves to the mixture.

Spread the sliced carrots on top of the mixture.

Sprinkle salt and pepper over the carrots.

Layer the potatoes around on top of the carrots.

Pour 1/4 cup of veggie stock over the top.

Drizzle liquid smoke and an additional 1/4 cup of white wine over the dish.

Cover the Dutch oven and place it in the oven to cook for 2 hours at 350°F (175°C).

Slice leeks and fry them in oil after realizing they were forgotten.

Add the fried leeks on top of the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens