Cooking Time: 45 min | Serves: 4
Vegan Osso Bucco
Heat the olive oil in a frying pan. Sauté the onion, garlic, celery and carrots. Add the tomatoes, stock, orange zest and thyme. Season with salt and pepper. Cover and simmer on a low heat for 20 minutes.
Fry the aubergine in a pan for about 7 minutes. Next, saute the portobello and then the seitan. Add the aubergine, mushrooms and seitan to the sauce. Continue cooking for 5 minutes.
Gremolata: mix the parsley, garlic, grated lemon zest, Salade du Pêcheur and pepper.
Divide the vegetables and seitan among the plates. Sprinkle with gremolata.
1 tbsp olive oil
1 onion, finely chopped
1 clove of garlic, finely chopped
3 stalks of celery, finely chopped
3 carrots, sliced
1 can (400 g) , peeled tomatoes, crushed
2 dl vegetable stock
Peel of 1 orange
1 tsp thyme
1 aubergine, sliced
4 portobello mushrooms
150 g Seitan, cut into cubes
A pinch of Sea Salt Fine
A pinch of pepper
Gremolata:
8 tbsp parsley, finely chopped
2 cloves of garlic, finely chopped
Peel of 1 lemon, grated
1 tbsp Salade du Pêcheur Flakes
A pinch of pepper
Recipes