So far Vegan MoFo has been a bit stressful, rushing home from work and the start to cook for a hungry partner, but all the fun food make it worth it. I’ve browsed as many blogs as I have had time to but with 700+ it isn’t so easy to have a look at every one. So far one of my favorite less known is Cooking green food up North. If you haven’t checked it out yet, please do.
This dish is very much dinner at my grandmother’s house. It isn’t so popular, mostly because it is a bit forgotten. Dill is a very popular herb in northern Europe and this sweet and sour sauce is a great way to taste all the northern dillness.
1 cup TVP chunks (you could probably use seitan as a substitute)
1 l vegetable broth
1/2 tbsp margarine
1 tbsp flour
1 cup vegetable broth
1/4 cup soy creme or soy milk
1/2-1 tbsp lemon juice (start with a half and add more if it needed)
1/2 tbsp sugar or other sweetener
3-4 tbsp chopped fresh dill
Boil the TVP chunks in the vegetable broth until tender and done, normally about 15-20 min. In the meantime strat with the sauce.
In a sauce pan or other good pan, melt the margarine. Add the flour and let it brown a minute or so.
Whisk vegetable stock into it and let it slowly cook for 5 minutes, otherwise it taste of flour.
Add soy creme/soy milk, sugar and lemon juice, whisk a bit and let it come to a boil.
Add dill and taste, if needed add salt and/or white pepper. The sauce should be a bit sweet and sour.
When the TVP is ready, press out as much liquid as you can. Fold in the TVP in the sauce and let it heat threw.
Serve with boiled potatoes and boiled carrots.