Bouchée à la Reine 

On Sunday we made this typical, traditional Luxembourgish recipe using only Plants. 

I have to say that it was never my favorite food but I quite enjoyed the fun of making it and was so happy with the final result.

Disclaimer: This is not a healthy food, it’s just pure comfort because sometimes we also deserve it!! 

WHAT YOU WILL NEED:

for 3-4 people 

• 60g flour
• 30g olive oil
• 30g coconut oil
• 300g tempeh, cut in small pieces
• 350g chopped or sliced mushroom 
• 1L veggie stock(homemade better)
• 1 cup plant milk
• 350ml Riesling wine
• Salt and pepper to taste
• Fresh herbs(I used chives)
• Juice from ½ lemon
• Vegan Bouchée Pastry ready or made at home with vegan puff pastry

HOW TO:

1. Drizzle some olive oil, salt and pepper in the tempeh chuncks and roast it at 180°C for about 15-20 minutes; 
2. Meanwhile Heat a medium pan and melt the oils; 
3. Add the flour in and mix really well so it doesn’t create lumps; 
4. Add the wine to the pan, slowly and always mixing really well; 
5. Add the veggie stock and muhrooms to the pan;
6. Let it simmer for about 5 minutes; 
7. Add the plant milk and let it simmer for more 5-10 minutes; 
8. In the end add the roasted tempeh, bring it to a quick boil, adjust salt and pepper;
9. Turn off the heat and add the lemon juice and fresh herbs; 
10. Serve warm with Buchee Puff Pastry