Posted on May 13, 2013 by The Gourmet Vegan - No Comments
Anything quick, easy and served on toast is always a winner for me. Having a few portobello mushrooms to hand and a bottle of unfinished red wine from the night before, this seemed to be the perfect recipe to put together. It is a recipe I have never attempted before and so I was not sure if this would work or not, but the result was amazing. The original recipe requires the bread to be fried but I thought this would be better for the waistline. If you want to serve this without the red wine reduction then serve it with a favourite sauce of your choice or as it is. However you choose to serve these little gems you will be extremely happy with the result.
 40 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
For the mushrooms
4 portobello mushrooms
2 tablespoons vegetable oil
Salt and pepper to season
4 tablespoons mushroom pate
NOTE : I used granoVita which is best for this recipe if you can get hold of it because it is one of the only pates that holds it texture when baked.
4 slices toasted wholemeal bread
Freshly chopped parsley to garnish
For the red wine reduction
60 g ( 2 oz ) vegan margarine
1/2 medium onion
250 ml vegan red wine
1/2 teaspoon sea salt
2 teaspoons agave nectar
METHOD
Make the sauce first as this can be put to one side and used when needed.
Melt the margarine in a saucepan over a medium heat and fry the onion on its side until very brown.
Add the red wine, salt and agave and reduce by half.
Taste and adjust for seasoning and put to one side. The sauce will taste quite strong but only a small amount if used.
Now prepare the mushrooms but placing on a baking tray and drizzling with the oil. Season with salt and pepper and bake in the oven at 200 degrees Celsius ( 400 F ) Gas Mark 6 for about 20 minutes.
Remove from the oven and place a spoonful of pate on top of each mushroom and place back in the oven for a further 10 minutes.
Remove from the oven, serve on top of a slice of toasted bread and cover with a spoonful or two of the red wine reduction and a sprinkling of fresh parsley.
RECIPE NOTES
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Posted on April 14, 2013 by The Gourmet Vegan - No Comments
This is the BEST vegan bourguinon you will ever taste. The deep and rich flavours of this dish will have you heading back to the pot for seconds. These flavours combined with the incredible texture of the Tofu and Seitan pieces makes this a standout dish that would be perfect for impressing your guests at a dinner party. One of my favourites and will definitely become one of your favourites too.
| 90 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
2 tablespoons olive oil
1 medium red onion, finely sliced
Pinch salt
300 g shallots
350 g mushrooms, halved
1 and 1/2 cups prepared Tofu and Seitan Bake, chopped into pieces.
Tofu and Seitan Bake ~ Recipe Here
I highly recommend that you master this Tofu and Seitan recipe as this has the most incredible taste and texture.
Note: Alternatively you can use a commercially available meat replacement such as Redwood Pieces or Fry’s Pieces.
400 ml vegan red wine
100 ml vegetable stock
2 teaspoons cornflour, mixed in a little water for a paste
2 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
1 tablespoon soy sauce
1 teaspoon agave nectar
1 tablespoon mushroom ketchup (or vegan Worcestershire sauce)
1/4 teaspoon salt
1/4 teaspoon pepper
METHOD
Preheat the oven to 180 degrees Celsius
Over a medium heat, add the oil to a pan and fry the onion with a pinch of salt for 6-8 minutes until they start to caramelise.
Add the shallots and mushrooms and continue to fry until the mushrooms have started to release some of their water.
Now add the prepared Tofu and Seitan pieces and continue to fry for 3-4 minutes for the flavours to be combined. NOTE: If you are using a commercially available meat alternative, do not add it at this stage.
Remove the Tofu and Seitan pieces and put to one side to add back to the sauce later.
Next add all of the other ingredients and bring to the boil.
Transfer to an ovenproof dish, cover and cook for 1 hour and 10 minutes.
Add the Tofu and Seitan pieces, or other commercially available pieces you are using, back to the dish, replace the lid and cook for a further 20 minutes. Remove the bay leaf.
Serve with the Sweet Potato and Spinach Mash on the side.
RECIPE NOTES
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Posted on March 2, 2013 by The Gourmet Vegan - No Comments
The use of different mushrooms and fragrant ingredients gives this soup a really wonderful depth of flavour. Quick and simple to prepare and a wonderful result. Perfect as a starter for a dinner party or at any time of the day. Serves 4.
