This is my veganized, adapted recipe of an Old Traditional ‘Maltese Rabbit Stew’- so it’s 100% Cruelty-Free and Cholesterol-Free too ! It’s very easy to prepare and goes down a treat !
An ancient recipe passed down – inspired by one of an 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.
Note : You may see a few sliced mushrooms in this dish – that is not traditional, but I had a few in the fridge and added them whilst frying the garlic and they worked beautifully – they gave the dish a nice rich earthy taste with lovely texture – I used about 4-5 medium to small sized ones.
1 medium sized onion, very finely chopped
4 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 wine
2 carrots chopped and boiled until soft
3 tsp mixed spice (similar to the US pumpkin pie spice)
2 tsp maple syrup or sugar
½ cup petit pois or marrow fat peas
salt to taste
1 heaped tsp dried vegetable stock granules or veg cube
¼ cup (60 mL) water
2 tsp Bisto gravy granules or cornstarch, mixed with a little water
½ tsp garlic powder, or fine granules
2 bay leaves
2 cups faux 100% vegan chicken pieces (I used ‘QUORN’ vegan pieces)
2-3 Tbsp tomato paste
½ tsp curry powder
extra virgin olive oil
Place your frozen chicken pieces in a bowl, cover them with the wine and a few extra garlic cloves cut in half, 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.
At this point, add the chicken pieces, without the wine but add your dried spices. Stir them around the dish, and allow them to gently fry, adding more olive oil if you need to, now spoon in your tomato paste, and mix for a couple of minutes.
Add your 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). Or with my ‘Easy Cheesy Potato Gratin’ https://www.mouthwateringvegan.com/2020/06/21/easy-cheezy-potato-gratin/
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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