Vegan Christmas menu: Truffle tofu mushroom chestnut strudel

Prep 30 min·Cook 45 min·4 Persons·VEGAN

Ingredients

2 shallots
2 garlic cloves
200 gr (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
2 Tbsp soy sauce
1 tsp salt
2 pinches of pepper
2-3 twigs fresh 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 of vegan puff pastry (rolled-out)

Equipment: Baking oven

1.Finely chop shallots and garlic and sauté them in olive oil
2.Finely chop mushrooms, chestnus and tofu (very small pieces) and add them to the pan – roast for 5 minutes
3.Then add the wine or vegetable broth and reduce the heat
4.Add the herbs and spices and let simmer at low heat for about 10 minutes
5.Mix flaxseed flour with water and let it soak
6.Then put it into the pan along with cream and breadcrumbs
7.Season the mixture once again. It shouldn’t be too moist
8.Roll out the puff pastry, add half of the mixture to each pack and fold them
9.Cut off the redundant dough, use it to cut out stars and place them on the strudel
10.Butter them with a mixture of soy cream and turmeric
11.Bake at 200°C (392°F) for approx. 30-35 minutes

<p>If you use regular tofu, you can achieve the truffle taste with truffle oil or truffle paste. </p>

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook