escargot for vegetarians
Diana, if you’re reading this, this one’s for you…! 🙂
I must have been seven or eight years old the first time I tried escargot baked in their shells and smothered in garlic and parsley butter. Of all places, it was at the American Club in Singapore, and it was love at first bite!
So when I managed to snaffle an escargot baking dish at a car boot sale recently (read about that here), one would think that snails would be the first thing I’d try to cook in it. But it wasn’t.
The first thought that actually popped into my head was how it was such a shame that some of my vegan friends might be missing out on such a fabulous dish. So I got to thinking, what could I do to create a vegetarian version that my vegetarian friends would love just as much as the carnivores would? Snails are great but it’s the garlic and parsley butter that bring the escargot to life.
Most of the recipes you’ll find online use mushrooms. And then it hit me. Tempeh.
So, all I’ve done is to replace the snails with some tempeh which I’ve pressed into little balls.
Without messing with tradition, I’ve baked these veggie escargot in a traditional garlic and parsley butter and the result is pure, buttery and garlicky awesomeness!!! It’s worked better than I ever expected, with the added bonus that my kitchen now smells like I think a French brasserie would. 🙂
If you’re game to try this vegetarian version of baked escargot, the only thing I’d say is make sure you have plenty of fresh bread ready to sop up all of that rich goodness.
This certainly isn’t diet food – I’ll be posting some salad recipes this coming week to make up for this rich treat – but it sure is worth every buttery, garlicky bite. Click here for the recipe and bon app!
Lots of love