Smoked Bean Curd Bakes with Shiitake and Walnut Stuffing
Serves 6
Vegan
Preparation time
15 mins
Cooking time
30 mins
Medallion ingredients
| 2 tbsp | vegetable oil |
| 2 | onions, peeled and finely chopped |
| 4 | cloves garlic, crushed |
| 2 | sticks celery, finely chopped |
| 1 tsp | dried basil |
| 1 tsp | dried thyme |
| 1 ½ tsp | turmeric |
| 1 tbsp | tamari ( Japanese soy sauce) |
| 1 tbsp | tamari ( Japanese soy sauce) |
| 3 packets | smoked tofu (or plain if preferred), drained and mashed |
| 200g | cashew nuts, finely ground |
| 2 tbsp | water |
| to taste | salt and pepper |
Stuffing ingredients
| 2 tbsp | vegetable oil |
| 2 | shallots, peeled and finely chopped |
| 300g | shiitake mushrooms |
| 1 tsp | dried oregano |
| 1 tsp | yeast extract dissolved in a little hot water |
| 40g | walnuts very finely chopped |
| 2 tbsp | fresh wholewheat breadcrumbs |
| to taste | freshly ground black pepper |
To make the bakes
- Preheat oven to 200C/400F/Gas 6.
- Grease 12 ramekins.
- Heat the oil in frying pan and sauté onion, garlic and celery, until soft.
- Add basil, thyme, tumeric and tamari and stir well.
- Place this mixture in a food processor together with the tofu and ground cashew nuts and 2 tbsp water and process until all the ingredients are thoroughly mixed.
- Season to taste.
- Divide evenly between the 12 ramekins and press down well.
- Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
- Turn out onto 6 individual serving plates.
To make the stuffing
- Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
- Remove the tough stalks from the shiitakes and discard. Finely chop the shiitakes.
- Add the shiitakes, yeast extract and oregano to the shallots.
- Cook gently for 5 – 10 minutes allowing much of the moi sture to evaporate.
- Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
To serve
Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Rich Mulled Wine Reduction (below) or gravy.
Rich Mulled Wine Reduction
Serves 6
(Can be) Vegan*
Ingredients
| 150g | Demerara sugar |
| 600ml | vegetarian *or vegan red wine |
| 2-3 | cloves |
| 3 | 2.5cm strips orange peel |
| 2-3 | cinnamon sticks |
Method
- Place all the ingredients in a pan, gently bring to the boil and simmer.
- After 5 minutes remove the cinnamon sticks.
- Simmer to reduce the liquid for 40-45 minutes.
- When desired consistency is achieved, remove cloves and peel. Whilst still piping hot, spoon a small amount over the Smoked Bean Curd Medallions and serve immediately.
© The Vegetarian Society - (recipe created by the °Cordon Vert Cookery School)
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