Blanquette is a French traditional dish which can easily be veganized, up to almost perfect imitation  thanks to textured soy protein medallions that greatly resemble veal texture. I’m done presenting, the picture speaks for itself, doesn’t it?

2 servings
Prep and cook time: 45 mins

1/2 vegetable stock cube
6 textured soy protein (TSP) medallions
10 white button mushroom heads
1 large carrot
1 scallion
15 cl white wine (preferably vegan and nice, the nicer the wine the nicer the flavor of the Blanquette)
4 Tbsp soy cream (a tasty one)
2 level tsp cornstarch
1 Tbsp olive oil
Salt and pepper
1 good pinch of thyme
Basmati brown rice

Heat the stock cube in 1/2 l water. Once ready, remove from heat and soak the TSP medallions in it during the preparation of the vegetables

Peel the scallion and chop it with a knife. Peel the carrot and cut it into 1/2 cm slices. Rinse and dry the mushroom heads and also cut them into 1/2 cm slices

In a casserole dish, sautée the scallion 3 mins in heated olive oil, add the carrots, the mushrooms and the slightly drained TSP medallions, salt, pepper, the pinch of thyme and sautée for 5 mins over medium heat, stirring regularly

Add the stock (which will have reduced by 1/3rd) and the wine, cover the dish and simmer for 30 mins over low heat

Cook the rice

In a bowl, mix well the soy cream and cornstarch. Remove the TSP medallions from the dish, pour the cream and cook over low heat, stirring constantly, until it thickens (approximately 2 mins). Put the medallions back into the dish and mix well

Serve the Blanquette immediately with the rice