This is my meatless version of the classic French dish called Marengo, traditionally cooked with chicken, pork or beef. Marengo was named in honor of Napoleon Bonaparte’s victory against the Austrians at Marengo, Italy in June 14, 1800.
Legend has it that Napoleon’s chef created this dish following the battle because Napoleon was so hungry after the fight. Marengo was served to him with biscotti (biscuits). And he was so pleased with the meal. Since then, Napoleon associated it with ‘victory’ and would always eat marengo before every battle.
The original recipe calls for chicken, eggs, crayfish, white wine sauce and cognac. Since I don’t eat nor drink any of these, therefore I created this simpler but creamier local Filipino vegetarian version.
I serve this with rice or buttered pasta and bread or biscuit. I hope you like it. As far as your struggle to go veggie goes, may ‘victory’ be yours too!
Ingredients:
The original recipe calls for chicken, eggs, crayfish, white wine sauce and cognac. Since I don’t eat nor drink any of these, therefore I created this simpler but creamier local Filipino vegetarian version.
I serve this with rice or buttered pasta and bread or biscuit. I hope you like it. As far as your struggle to go veggie goes, may ‘victory’ be yours too!
Ingredients:
1/2 k vegemeat
2 Tbsp spring onions
1/4 c milk powder
1 pack Cream of Asparagus Soup powder
1 can button mushrooms (cut in half)
3 Tbsp butter
1 Tbsp flour
salt, pepper
1. Marinate vegemeat in soy sauce. Stir-fry in
oil. Set aside.
2. In a small bowl, mix together cream of
asparagus soup powder, milk powder and
flour. Dissolve in a little water. Set
aside.
3. Saute spring onions in butter. Add
mushrooms.
4. Add asparagus-milk-flour mixture. Mix well
to form a thick sauce. Add salt and pepper.
5. Add Stir-fried vegemeat. Serve.
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