Vegan Christmas menu: Truffle tofu mushroom chestnut strudel
A delicious vegan Christmas menu with strudel, mashed potatoes and carrots from the oven.
Servings: 4 Persons
Equipment
- Baking oven
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)
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
Notes
If you use regular tofu, you can achieve the truffle taste with truffle oil or truffle paste.