This is what it looks like in the box at the supermarket.I'm not a fan of fake meats but I thought I would give this a go. It was nice but it really appreciated the sauce. DO loved the sauce and would like me to make the sauce again, to see if it goes well with vegie patties.
Anywho, I served this with crumbed eggplant, mashed potatoes and grean beans and the sauce went well with both the mashed potato and the eggplant.
Vegie Roast Scallopine with Red Wine Sauce
Scallopine
1/2 480 gram loaf of Sanitariums Veggie Roast
1/4 cup plain flour
1 sachet tomato flavoured instant soup mix
1/4 cup vegetable oil
Red Wine Sauce
1 generous cup sliced mushrooms
1 teaspoon crushed garlic
1/4 cup vegetable oil
1 'beef' flavoured massil vegetable stock cube
1/2 cup water
1/2 cup red wine
2 tabs cornflour
1/2 cup water (extra)
Slice the roast into half a centimetre thick slices. They are what I called scallopine. Mix flour and tomato soup mix in a plastic bag and coat the roast slices, place the roast scallopine in the flour and coat well.
Mix the cornflour with cold water and set aside. You may not need all of this mixture, as it depends on how thick or thin you want your sauce.
Crumble the stock cube into the 1/2 cup water, whisk with a fork to make sure the cube is desolved in the water and then set aside.
Over medium, heat the 1/4 cup oil in a frying pan. Add the crushed garlic and mushrooms. Stirfry until the mushies are starting to soften and then remove from the pan. The mushrooms will have soaked up a lot of the oil but if there is any left, you won't need to add as much oil for cooking the scallopine. Add the 1/4 cup oil to the pan and when it is hot, place the floured slices of vegie roast, into the hot oil. They wont need a lot of cooking, just a few minutes on each side to brown and heat. Carefully remove the slices and set aside.
Whisk the red wine into the pan to deglase the pan. (That is to remove all the stuff that has burnt and stuck on the bottom of the frypan). Whisk in the stock cube and water. Slowly dribble in some of the cornflour mixture and whisk until the sauce is the desired thickness. Return the mushrooms to the pan and stir to make sure they are all coated in the sauce. Then carefully add the scallopine and reheat for five minutes.
1/4 cup plain flour
1 sachet tomato flavoured instant soup mix
1/4 cup vegetable oil
Red Wine Sauce
1 generous cup sliced mushrooms
1 teaspoon crushed garlic
1/4 cup vegetable oil
1 'beef' flavoured massil vegetable stock cube
1/2 cup water
1/2 cup red wine
2 tabs cornflour
1/2 cup water (extra)
Slice the roast into half a centimetre thick slices. They are what I called scallopine. Mix flour and tomato soup mix in a plastic bag and coat the roast slices, place the roast scallopine in the flour and coat well.
Mix the cornflour with cold water and set aside. You may not need all of this mixture, as it depends on how thick or thin you want your sauce.
Crumble the stock cube into the 1/2 cup water, whisk with a fork to make sure the cube is desolved in the water and then set aside.
Over medium, heat the 1/4 cup oil in a frying pan. Add the crushed garlic and mushrooms. Stirfry until the mushies are starting to soften and then remove from the pan. The mushrooms will have soaked up a lot of the oil but if there is any left, you won't need to add as much oil for cooking the scallopine. Add the 1/4 cup oil to the pan and when it is hot, place the floured slices of vegie roast, into the hot oil. They wont need a lot of cooking, just a few minutes on each side to brown and heat. Carefully remove the slices and set aside.
Whisk the red wine into the pan to deglase the pan. (That is to remove all the stuff that has burnt and stuck on the bottom of the frypan). Whisk in the stock cube and water. Slowly dribble in some of the cornflour mixture and whisk until the sauce is the desired thickness. Return the mushrooms to the pan and stir to make sure they are all coated in the sauce. Then carefully add the scallopine and reheat for five minutes.
No comments:
Post a Comment