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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Mushroom, Spinach and Mustard Curry
Posted on January 18, 2013 by The Gourmet Vegan - No Comments
Mushroom, Spinach and Mustard Curry
Tasty and very low in calories, this is a really quick dish to prepare. Having all the ingredients prepared in advance means you can be eating this within minutes of starting to cook it. I love to serve this on toast as a spicy lunch dish, but it works just as well served with rice or some form of Indian bread.
| 25 Minutes |
Serves 2 |
135 kcal per serving |
INGREDIENTS
1 teaspoon mustard oil
1 tablespoon mustard seeds
1/3 teaspoon asafoetida
Note. If you cannot get asafoetida then substitute with 1/2 teaspoon garlic powder and 1/2 teaspoon ginger powder.
1 medium onion, finely chopped
2 medium tomatoes, chopped
350g button mushrooms, halved
200g fresh baby spinach, chopped
10g dried porcini mushrooms soaked in 200ml of boiling water (this is the stock)
3/4 teaspoon salt
1/2 teaspoon chilli powder (optional)
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/4 teaspoon garam masala
1/2 teaspoon yellow mustard powder
METHOD
Heat the oil over a high heat and when hot add the mustard seeds and asafoetida. Fry for a just a few seconds, allowing the seeds to pop and then add the onions.
Keep the heat high and continue to fry the onions for a few minutes until softened. As the onions start to become dry add a few tablespoons of water to keep the onions from burning. Add a little more water as needed.
When the onions have softened, add the stock (including the porcini mushrooms), salt, tomatoes and spices. Place a lid on the pan and let bubble for a couple of minutes to reduce the tomatoes to a sauce. Remove the lid, stir and check the consistency. If too dry, add a little more water.
Now add the spinach and button mushrooms and continue to stir fry over a high heat until the spinach and mushrooms are cooked and the sauce has become thick.
RECIPE NOTES
You could add tofu, seitan or another protein alternative to make this a more substantial mail course.
RECIPE TIPS
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