Vegan Lapin á la Kriek

Ingredients

In this vegan adaptation, the traditional rabbit meat is replaced with seitan or tofu as a plant-based protein substitute. The butter and cream typically used in the original recipe are omitted, and vegetable broth is used instead of meat-based broth. The vegan version maintains the essence of the original dish by incorporating the same aromatic vegetables and the distinctive flavor of cherry beer. We alse have the original recipe for Lapin á la Kriek, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) cherry beer 1 cup (240ml) cherry beer
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 8 ounces (225g) seitan or tofu, cut into bite-sized pieces 8 ounces (225g) seitan or tofu, cut into bite-sized pieces
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the carrots and celery to the pot, and cook for an additional 5 minutes, until slightly softened.
3. 3.
   Push the vegetables to one side of the pot and add the seitan or tofu to the other side. Cook for a few minutes until lightly browned.
4. 4.
   Sprinkle the flour over the seitan or tofu, and stir to coat evenly. Cook for another minute.
5. 5.
   Pour in the vegetable broth and cherry beer, and stir well to combine. Add the tomato paste, bay leaf, dried thyme, dried rosemary, salt, and pepper.
6. 6.
   Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for 45 minutes to 1 hour, until the flavors meld together and the stew thickens slightly.
7. 7.
   Remove the bay leaf and adjust the seasoning if needed.
8. 8.
   Serve the vegan Lapin á la Kriek hot, garnished with fresh parsley. Enjoy with crusty bread or mashed potatoes.

Treat your ingredients with care...

• Seitan — If using seitan, choose a high-quality brand or make your own for the best texture and flavor. Ensure it is well-seasoned before adding it to the stew.
• Tofu — If using tofu, press it to remove excess moisture before cutting it into bite-sized pieces. Marinating the tofu in a mixture of soy sauce, garlic, and spices can enhance its flavor.

Tips & Tricks

• For a deeper flavor, marinate the seitan or tofu in a mixture of soy sauce, balsamic vinegar, and herbs for 30 minutes before cooking.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 5 minutes of cooking.
• Feel free to add additional vegetables such as mushrooms or potatoes to make the stew heartier.

Serving advice

Serve the vegan Lapin á la Kriek in deep bowls, accompanied by crusty bread or fluffy mashed potatoes. The stew pairs well with a side of steamed green vegetables or a fresh green salad.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls or on a decorative plate to showcase the rich colors of the stew.