11 DECEMBER 2019
Vegan Christmas menu: Truffle tofu mushroom chestnut strudel
EQUIPMENT
- Baking oven
INGREDIENTS
- 2shallots
- 2garlic cloves
- 200gr (7 oz.) chestnuts pre-cooked
- 500 gr (1 lb 1.6 oz.) truffle tofu alternatively neutral tofu and truffle oil or paste
- 400 gr (14 oz.) mushrooms
- 100 ml (1/2 cup)red wine
- 2Tbsp soy sauce
- 1tspsalt
- 2pinches of pepper
- 2-3twigsfresh rosemary & thyme each
- 100 ml (1/2 cup) plant-based cream
- 2 Tbsp flaxseed flour stirred in 5 Tbsp water alternatively soy flour
- 100 gr (3/4 cup) breadcrumbs
- 2 packs ofvegan puff pastry (rolled-out)
INSTRUCTIONS
- Finely chop shallots and garlic and sauté them in olive oil
- Finely chop mushrooms, chestnus and tofu (very small pieces) and add them to the pan – roast for 5 minutes
- Then add the wine or vegetable broth and reduce the heat
- Add the herbs and spices and let simmer at low heat for about 10 minutes
- Mix flaxseed flour with water and let it soak
- Then put it into the pan along with cream and breadcrumbs
- Season the mixture once again. It shouldn’t be too moist
- Roll out the puff pastry, add half of the mixture to each pack and fold them
- Cut off the redundant dough, use it to cut out stars and place them on the strudel
- Butter them with a mixture of soy cream and turmeric
- Bake at 200°C (392°F) for approx. 30-35 minutes
TIPS
Verena's notes
<p>If you use regular tofu, you can achieve the truffle taste with truffle oil or truffle paste. </p>
Dieser Beitrag ist auch verfügbar auf: deutsch
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Yours, Verena
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