This is my veganized, adapted recipe of an Old Traditional ‘Maltese Rabbit Stew’- so it’s 100% Cruelty-Free !
An ancient recipe passed down – inspired by one of my ex-boyfriend’s mum’s grandma. And how would I know ? Well, his mother spent most of her time in the kitchen, and I took great delight passing the time there with her – I have to say it was the most aromatic place I had ever been in. Of Maltese origin, this recipe was cooked with either rabbit, or pork, or some other meat – but this has been veganized, and turned into one of my favourite pasta sauces ever. I almost hit the ceiling with delight when I tasted my own cruelty free version of this – because it WORKED. So, now I am going to dance the jig, and get on with sharing this very ancient and well finger-licking delight without further ado.
1 medium sized onion, very finely chopped
2 cloves garlic, finely chopped
1 potato cut into small squares (optional – I had none at home, but next time I shall add them) – do pre-boil it first, so that it is soft, then discard the water, and set aside.
1½ cups (375 mL) dry white wine
5 medium sized mushrooms, finely chopped
3 tsp mixed spice (similar to the US pumpkin pie spice)
2 tsp maple syrup
½ cup petit pois
salt to taste
1 heaped tsp dried vegetable stock granules
¼ cup (60 mL) water
2 tsp Bisto gravy granules, mixed into a paste in 30 mL water
½ tsp garlic powder, or fine granules
2 bay leaves
2 cups faux 100% vegan chicken pieces (I used Redwood chicken style pieces)
1 Tbsp tomato paste
1 tsp vegan butter/margarine (optional)
½ tsp curry powder
extra virgin olive oil
- Place your frozen chicken pieces in a bowl, cover them with the wine, and allow them to marinate for an hour.
- Next, heat your oil in a casserole, and spoon in your onions. Mix these for a couple of minutes, until they become translucent. Then add your garlic, and mix again.
- Now spoon in your tomato paste, and mix for a couple of minutes, before adding the mushroom pieces, and mixing for a few more minutes.
- At this point, add the chicken pieces, without the wine. Stir them around the dish, and allow them to gently fry, adding more olive oil if you need to.
- Next, add the curry and mixed spice powder, the garlic granules, and the vegetable stock powder, and mix so that the aromas begin to mingle and merge – they should begin to emit a wonderful smell.
- Now add in the wine, a little at a time, stirring in between. Add the remaining ingredients, and simmer gently for 10 minutes. As the sauce thickens, preheat your oven to 350ºF (150ºC)
- Place your casserole in the oven, and allow to bake gently for half an hour. Then serve on top of spaghetti, cooked al dente (my personal preference). Serve with homemade grated cheese (made with processed raw almonds, nutritional yeast, a teaspoon of fine garlic granules, and salt). Bon Appétit !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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