Vegetable, Chickpea and Tofu Loaf with Cashews
Posted on April 24, 2013 by The Gourmet Vegan - No Comments
Vegetable, Chickpea and Tofu Loaf with Cashews
This is a simply incredible loaf which is perfect at any time of the day. Served hot with gravy or cold with a salad and pickles, the taste and textures will want you reaching for another slice. This will be one that you will always turn to when you want something tasty.
 2 Hours |
 Serves 4-6 |
 ? kcal per serving |
INGREDIENTS
250 g ( 9 oz ) leeks, tough ends discarded and then finely chopped
1 tablespoon vegetable oil
1 tablespoon vitalite, or other vegan spread
150 g ( 5 oz ) mushrooms, chopped
1 medium red pepper, chopped
2 cloves garlic, minced
1 400 g ( 14 oz ) tin chickpeas, drained
1 medium carrot, grated
200 g ( 7 oz ) potatoes, steamed and mashed
1 teaspoon English mustard
1 200 g ( 7 oz ) firm tofu
50 g ( 2 oz ) breadcrumbs
2 sun dried tomatoes, chopped
2 tablespoons tamari or soy sauce
1/2 teaspoon black pepper
30 g ( 1.5 oz ) cashews, lightly crushed
METHOD
1 Heat the oil and vitalite in a frying pan over a medium heat and when melted add the leeks. Cook for 5 minutes and then reduce the heat to medium/low and cook for a further 10 minutes until the leeks have become very soft.
2 Add the mushrooms, red pepper and garlic and continue to cook on medium/low for a further 10 minutes.
3 Add 1/2 of the chickpeas, the grated carrot and cook again for a further 5 minutes until everything is combined and soft.
NOW – Preheat the oven to 180 degrees Celsius. (350 F), Gas Mark 4
4 Remove from the heat and stir in the mashed potato.
5 Turn out into a large bowl.
6 Next, in a food processor, add the rest of the chickpeas, mustard, tofu, breadcrumbs, sun dried tomatoes, black pepper and tamari and process until the mixture has become very combined.
7 Place into the bowl with the other ingredients and mix well and then place the mixture into a greased and lined loaf tin.
8 Bake for 30 minutes uncovered. Remove from the oven and cover gently with foil and then put back into the oven for 20 minutes.
9 Remove the foil cover and place back into the over for a further 10 minutes.
10 Lastly, turn out onto a baking sheet, top side down, and place back in the oven uncovered for a further 15-20 minutes.
11 Leave to cool to room temperature before carving and serving.
If you are serving hot, carve and then reheat the slices in the oven at 180 degrees for 10-15 minutes until heated through.
RECIPE NOTES
A mix of half cashews to half pistachio nuts makes for a good tasty alternative.
RECIPE TIPS
If you wish to freeze the loaf, allow to cool, slice and then individually freeze the slices. These can be reheated from frozen in the oven
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Kung Pao Tofu with Baby Corn and Toasted Chashews
Posted on April 19, 2013 by The Gourmet Vegan - No Comments
Kung Pao Tofu with Baby Corn and Toasted Chashews
I think Kung Pao, for me, is one of the best Chinese dishes ever created. The incredible depth of flavours and delightful textures. Everything in a Kung Pao just works. If you love Chinese food then this will become a favourite for sure. Not only is this quick and easy to prepare but, as I say, the flavour of this dish is absolutely delicious. Deep and fragrant and perfect for all of the family.
Originally posted as part of the “Saturday Night Takeaway” series by, The Gourmet Vegan
| 15 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
1 200 g block firm tofu, sliced, quartered and quartered again. 16 pieces
For the tofu marinade
1 tablespoon tamari
1 teaspoon agave nectar
1/2 teaspoon black rice vinegar
1 teaspoon shaoxing wine, or dry sherry
Other ingredients
1 tsp cornflour
2.5 tablespoons peanut oil, or vegetable oil
5 baby sweetcorn, cut into bite size pieces
50 g cashews, toasted in a dry pan
1 medium carrot, cut into batons
1 medium onion, chopped
1 teaspoon garlic, minced
1 teaspoon ginger, minced
For the sauce
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 teaspoon black rice vinegar
2 teaspoons caster sugar
4 tablespoons water
1/2 chilli, chopped (optional)
1 teaspoon corn flour mixed with a little water
METHOD
Start by preparing the tofu. Press well between some kitchen paper to remove as much water as possible and place the slices into a dry pan over a medium heat. Fry for 4-5 minutes on each side until they are golden brown and of a firm texture.
Place into a bowl with all of the marinade ingredients and stir well until the tofu has absorbed all of the marinade. Put to one side.
Next prepare the sauce.
Put all of the sauce ingredients in a jug, except for the cornflour and water mix, ready for adding to the dish later. Put to one side.
Now prepare the vegetables.
Put the corn, carrot and onion in a pan of boiling water and blanch for 2 minutes max and drain and set aside.
Have everything ready and at hand and now you can assemble the dish.
Stir 1 teaspoon of cornflour into the marinated tofu and In a wok or large frying pan heat the oil. When hot, put in the garlic and ginger, fry for a few seconds and now add the tofu. Continue to fry for a few seconds more and then add the blanched vegetables and the cashews.
Continue to stir fry for 2-3 minutes until all of the vegetables are heated through and add the sauce. Stir well and add the cornflour and water mixture. Stir a few times allowing the cornflour to thicken the sauce and serve.
RECIPE NOTES
Serve alongside my Vegetable Chow Mein for a truly delicious meal.
RECIPE TIPS
Can be prepared in advance and reheated when ready to serve.
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