Veal Cretons

9 Reviews
71% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

Preparation : 15 min Cooking : 1 h 15 min
80 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free


1 tbsp olive oil 15 mL
2 onions, chopped 400 g
460 g ground pork, lean
460 g ground veal, lean
2 tsp old-fashion spice blend 2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 cloves garlic, chopped
1 1/2 cup rice beverage, unsweetened, fortified, almond, or soy 375 mL
1 cup vegetable broth, or chicken 250 mL
1 tbsp gelatin, unflavoured 6 g


  1. Heat oil in a saucepan and cook onions without browning.
  2. Over low heat, add the ground meat. Stir until the meat separates and becomes grainy.
  3. Add the spices, seasoning and garlic. Stir and pour in the almond milk and vegetable broth.
  4. Cover and cook over low heat for an hour, stirring occasionally. Sprinkle gelatin on the meat and stir.
  5. Divide the preparation into air-tight containers. Let it cool completely before refrigerating.

Nutrition Facts Table

per 1 serving (70g)


% Daily Value




4 g

6 %

Saturated 1.4 g
+ Trans 0 g

7 %


30 mg


30 mg

1 %


3 g

1 %


0 g

1 %


1 g

Net Carbs

3 g


8 g

Vitamin A

1 %

Vitamin C

2 %


2 %


3 %


This recipe is :
Free  :
Added Sugar
Good source of  :
Niacin, Selenium, Vitamin B12
Source of  :
Folacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 1
Fats 1

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Members' Reviews

9 Reviews (9 with rating only ) 71% would make this recipe again

This recipe is in the following categories

Low Sodium

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