Vegan Ragout Fin
They call it „Würzfleisch“. To get it clear in the beginning: This recipe refers to my childhood’s memory of ragout fin and the way we ate it back then. Meaning: You will not find any puff pastry and not even fresh mushrooms in it, because they were never part of the recipe at that time. But if you don’t want to eat canned mushrooms, of course you can switch that and use fresh ones. Otherwise, this traditional German recipe is very easily to veganize. Just use soy cream, vegan cheese and substitute meat with soymeat. Since not everybody here is vegan, we want to advice that not every white wine and Worcestershire sauce is vegan, so better check first. Worcestershire sauce often contains anchovies and white wine is often clarified with animal products. Most supermarkets and products declare what is vegan and what is not. Let's start!
Vegan Ragout Fin
Ingredients
For the ragout fin:
- 100 g (3.5 oz) textured soy protein, dry
- 400 g (14 oz) whole canned mushrooms
- 1 onion
- approx. 150 g (5.25 oz) plant-based shredded cheese
- hot vegetable stock
- neutral vegetable oil for frying
- salt
- pepper
For the sauce:
- 4 tbsp (2 oz / 0.5 stick) plant-based butter
- 3 tbsp (0.25 cup) wheat flour (type 405)
- 300 ml (1.25 cups) vegetable stock
- 250 ml (1 cup) plant-based cooking cream
- 60 ml (0.25 cup) vegan white wine
- lemon (juice)
- salt
- pepper
- nutmeg
For serving:
- vegan Worcestershire sauce
- toast bread
Instructions
Pour hot vegetable stock over the textured soy protein in a small pot and let it soak, covered, for 10–15 minutes until soft. Then squeeze out the stock thoroughly and season the soy protein with salt and pepper.
In the meantime, drain the mushrooms and halve them. Halve the onion and slice it.
Heat vegetable oil in a large pan and sear the textured soy protein for 4–5 minutes over high heat. Add the halved mushrooms and onion and fry for another 4–5 minutes.At the same time, melt the plant-based butter in a pot. Stir in the flour thoroughly. The roux should bubble slightly. Gradually stir in the vegetable stock, plant-based cream, and vegan white wine to prevent lumps from forming. Let the sauce simmer for at least 5 minutes until it thickens. Then season with lemon juice, salt, pepper, and nutmeg to taste.
Preheat the oven to 180 °C / 355 °F (fan). Divide the fried mushroom mixture among four small baking dishes (Ø 11 centimeters / 4.25 inches) and pour the sauce over it. Mix the plant-based shredded cheese with a bit of vegetable oil so it melts better, and distribute it over the ragout fin.
Bake at 180 °C / 355 °F (fan) for approx. 15 minutes until the plant-based cheese layer is melted and browned. Let it cool slightly before serving and drizzle with vegan Worcestershire sauce. Serve with toasted toast bread.
