Luxury Tofu Fishless Pie
Posted on May 3, 2017 by The Gourmet Vegan - No Comments
Luxury Tofu “Fishless” Pie
This delicious “Fishless” Pie is so quick and simple to make, but has the most incredible flavours and textures. It makes for the most perfect dinner party meal and is wonderful served with a fresh dressed salad.
 50 Minutes |
 Serves 3-4 |
 ? kcal per serving |
METHOD
To begin, preheat the oven to 200 degrees Celsius ( 400F / Gas Mark 6 ) and put the cauliflower on to steam.
1 Start preparing the filling by making the roux. Put the margarine and flour into a medium saucepan over a low heat and whisk gently for a few minutes.
2 Gradually add the milk, continuing to whisk until the sauce starts to come together and thicken. Add the white wine and the bay leaf and continue to cook for a further 2 minutes until the sauce has come together.
3 Turn off the heat and add the rest of the ingredients that are listed for the filling, adding in the tofu last, once all of the other ingredients have been mixed well into the sauce.
4 Once the cauliflower has softened, allow to dry slightly before placing in a bowl with the rest of the topping ingredients. Mash everything together well until the mash is as smooth as possible.
5 Place the filling into a suitably sized baking dish or casserole and place the mash over the top.
6 Drizzle with a little oil and the bake for 25-30 minutes until the topping is golden brown.
INGREDIENTS
For the filling
25 g vegan margarine
25 g plain flour
250 ml soya milk
150 ml vegan dry white wine
2 tablespoons vegan creme fraiche
1 teaspoon English mustard
1 handful frozen peas
1 bay leaf
1/2 teaspoon fennel seeds
2 spring onions, finely chopped
4 cornichons, finely chopped
1 tablespoon each fresh parsley,dill and chives
1 tablespoon capers
1/2 teaspoon each salt and pepper
1 block firm tofu, drained and cut into chunks
For the topping
1 medium cauliflower, cut into chunks, steamed until soft
2 tablespoons vegan margarine
1 spring onion, finely chopped
1 tablespoon nutritional yeast
oil for drizzling
RECIPE NOTES
If you prefer, the tofu can be substituted with vegan Quorn pieces which also work really well in this dish.
RECIPE TIPS
Steaming the cauliflower whilst preparing the filling speeds up the time it takes to put the dish together.
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Cheesy Roasted Cauliflower Soup
Posted on July 4, 2013 by The Gourmet Vegan - No Comments
Cheesy Roasted Cauliflower Soup
This, in my opinion, is one of the most delicious vegan cauliflower cheese soups. Simple to prepare but packed full of flavour with the most amazing creamy texture. It is also extremely nutritious. If you were ever a lover of cauliflower cheese, then this soup version will be something you adore. This would also make an amazing starter for a dinner party.
| 30 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
For the roasted cauliflower
300 g ( 10 oz ) cauliflower florets
1 teaspoon vegetable oil
Other ingredients
1 teaspoon vegetable oil
1 small onion, finely chopped
1 medium carrot, finely chopped
1 stick celery, finely chopped
1 clove garlic, minced
1 pinch salt
500 ml ( 10 fl oz ) vegetable stock, I use Kallo
1 teaspoon Dijon mustard
100 ml ( 4 fl oz ) soya milk
4 tablespoons nutritional yeast
1/4 teaspoon yeast extract such as Marmite, Vegemite or other
1/2 teaspoon ground coriander
splash Tabasco sauce or 1/2 teaspoon vinegar and 1/4 teaspoon chilli powder
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste)
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
Put the cauliflower in a bowl with the oil. Mix to be sure all the cauliflower is covered in oil and place in a baking tray. Cook in the oven for 20-25 minutes until soft and slightly charred.
Whilst the cauliflower is roasting, begin to prepare the rest of the ingredients.
In a frying pan, over a medium heat, add the oil and fry the onion, garlic, carrot and celery with a pinch of salt for 8-10 minutes or until the vegetables are soft and caramelised.
Once the cauliflower has roasted, place into a processor or blender with the fried vegetable mixture and then add all of the other ingredients.
Blend until smooth and creamy and then pass through a sieve back into a saucepan and heat through. Taste for seasoning and serve.
I like to serve with croutons, shop bought or home made.
RECIPE NOTES
This soup freezes well, just be sure to cool completely before freezing.
RECIPE TIPS
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Black Bean and Vegetable Cottage Pie
Posted on June 7, 2013 by The Gourmet Vegan - No Comments
Black Bean and Vegetable Cottage Pie
I love mash topped pies and bakes and this is one of the most incredibly delicious pies I have tasted. I wanted to use ingredients that would provide tastes and textures that would make this something of a special dish. The finished dish is a dish packed with protein that has a wonderful fresh taste and is absolutely heavenly.
| 75 Minutes |
Serves 3-4 |
? kcal per serving |
INGREDIENTS
For the filling
200 g ( 1 cup ) dried weight of black turtle beans, or your preferred pulses, cooked to instruction
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 small carrots, chopped
1 stick celery, finely chopped
2 garlic cloves, minced
100 g ( 3.5 ounces ) fresh spinach, chopped
300 g ( 10 ounces ) green cabbage, finely chopped
500 ml ( 1 pint ) vegetable stock, I use Kallo
2 tablespoons vegan Worcestershire sauce, or mushroom ketchup
2 tablespoons tomato puree
2 tablespoons nutritional yeast
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon agave nectar
2 tablespoons plain flour
For the topping
300 g cauliflower, steamed
300 g potatoes, steamed
2 tablespoons vitalite, or vegan margarine of your choice
1/2 teaspoon sea salt
2 tablespoons nutritional yeast
METHOD
Start by steaming the vegetables for the topping so that they are cooled down for when needed.
Preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6.
In a frying pan, add the oil and gently fry the onions, garlic, celery and carrots with a very small pinch of salt (to aid in caramelisation) until the onions have softened and become caramelised.
Now add the cabbage and spinach, mix well and fry for a further 2-3 minutes. Shake over the flour and stir into the vegetable mixture and when completely stirred in, add the stock and all of the other filling ingredients.
Cook on a medium to low heat until the sauce has thickened and the vegetables are a little more tender.
Put to one side and prepare the topping.
Put all of the topping ingredients in a bowl and mash together. I prefer to leave the mash a little lumpy as I like the texture from the potato and cauliflower.
Put the dish together by placing the filling in a baking dish and topping with the potato and cauliflower mash. Bake for 40-45 minutes and until the topping is golden brown.
RECIPE NOTES
RECIPE TIPS
Try substituting the beans with a commercially available meat alternative, such as soya mince, for a different taste and texture.
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