Tofu and Chickpea Polpette with Marinara Sauce

Posted on May 9, 2017 by The Gourmet Vegan - No Comments

Tofu and Chickpea Polpette with Marinara Sauce

These Polpetti are far from your standard “meatless” balls and in Italy, Polpetti are also traditionally eaten without a sauce as a snack or small light meal. When cooked without meat, these are sometimes called crocchette, a word taken from the french language used to distinguish from the two. This recipe, using tofu and chickpeas, gives the Polpetti an amazing texture. Topped with the most delicious Marinara sauce, a match made in heaven, you have something delicious, hearty and perfect for any occasion.

90 Minutes

Serves 2/3

? kcal per serving

INGREDIENTS

For the Marinara sauce

3 tablespoons extra virgin olive oil

1 large carrot, very finely chopped

2 stalks celery, very finely chopped

4 garlic cloves, minced

2 bay leaves

1 pinch sea salt

1 teaspoon fresh thyme

200 ml vegan white wine

These first ingredients form the basis of a Sofrito. This is cooked first and then the other ingredients added.

250 g fresh mushrooms, chopped

1 teaspoon freshly ground black pepper

1 400 g tin chopped tomatoes

200 ml water

1 vegetable stock cube, I use Kallo

2 tablespoons tomato puree

Handful finely chopped fresh basil

For the Polpette

1 400 g block firm tofu

1 teaspoon vegetable bouillon powder

2 tablespoons light soy sauce

2 tablespoons dark soy sauce

2 tablespoons dried porcini mushrooms

1 small red onion, chopped

4 tablespoons freshly chopped parsley

50 g pistachio nuts

1 400 g tin chickpeas, drained

1 tablespoon paprika

1/2 teaspoon chilli powder, or to your liking

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sea salt

1 garlic clove crushed, or teaspoon garlic powder

Oil for frying

METHOD

Preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6.

Start by preparing the tofu

1 Drain the tofu, press to remove as much water as possible and crumble the tofu into small clumps into a bowl.

2 Stir in the vegetable bouillon powder, light soy sauce and dark soy sauce and spread the mixture out onto a baking sheet. Bake in the preheated oven for 35-40 minutes until the tofu is very firm and has bouncy texture.

Now, prepare the sauce whilst the tofu is in the oven.

1 Add the oil to a frying pan over a medium heat and add the finely chopped carrot, celery, onion, garlic, salt, bay leaves, thyme. Fry for 4-5 minutes then add the white wine and pepper. Cover and cook on a low heat for 10 minutes until the vegetables have softened.

2 Next add the mushrooms and cook for a further 4-5 minutes.

3 Add the chopped tomatoes, water, vegetable stock cube, tomato puree and fresh basil. Cover and simmer gently for 8-10 minutes.

4 Remove the lid and continue to cook for a further 6-7 minutes or until the sauce has thickened.

5 Put to one side and prepare the polpette.

Preparing the Polpette

When ready, remove tofu from oven and reduce oven to 180 degrees C ( 370 F ), Gas Mark 5.

1 Place the dried mushrooms into a processor and process until powdered. Now add the red onion, parsley, pistachio nuts, drained chickpeas, paprika, chilli, salt, pepper and garlic.

2 Process until the mixture is very thick and dough like.

3 Place the mixture into a bowl and pour over the baked tofu. and stir the tofu gently into the mixture.

4 Shape into small balls, approx half the size of a golf ball, place on a baking sheet and place in the refrigerator to set for around 10 minutes.

5 Using a deep fat fryer or a pan of oil, fry the balls in batches, making sure the oil is hot enough so that they sizzle and fry as soon as they tough the fat. Cook for just 1 minute and remove with a slotted spoon and place back onto the baking tray.

6 Place back into the oven for 10 minutes to finish cooking.

Putting the dish together

This dish can be served over spaghetti for a traditional feel, or another pasta of your choice. I served my dish over spiralized carrots and courgettes, which is so simple to prepare.

1 Using a spiralizing tool ( or machine ) spiralize 2 large carrots and 2 large courgettes.

2 Place into a pan of salted boiling water, and blanch for 30 seconds.

3 Remove and place in the bottom of your serving bowl.

4 Place the polpetti on top of the vegetables and spoon over a generous amount of the Marinara sauce.

5 Finish the dish with a final sprinkle of chopped basil and parsley.

RECIPE NOTES

The tofu mince can be substituted with your preferred vegan mince alternative. Be sure to cook it before using it in the recipe.

RECIPE TIPS

Read the recipe through. Many of the processes can be prepared at different stages, and also in advance which makes it much quicker to put the dish together.

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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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Festive Pie

Posted on December 5, 2016 by The Gourmet Vegan - No Comments

Festive Pie

If you have been looking for the most perfect Christmas or Boxing Day treat, then look no further than this delicious Festive Pie. Packed full of flavour and texture, this is a dish that the whole family will absolutely adore. The savoury filling of nuts, quinoa and kale surrounds a divine tofu center which is encased by a mouthwatering hot water crust pastry. This is true Christmas decadence and will be a show stopper to your table over the Christmas holidays. Enjoy x

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Serves 4-6

? kcal per serving

INGREDIENTS

For the pie filling

1 medium onion ( 160 g ), finely chopped

1 medium carrot, peeled and finely chopped

1 large stick celery, finely chopped

Pinch salt

2 cloves garlic, minced

1 large potato ( 230 g ), steamed and mashed

100 g kale ( 4 oz ) , steamed and chopped

200 g ( 7 oz ) hazelnuts, finely chopped or processed

170 g ( 1 cup ) quinoa

500 ml ( 1 pint ) vegetable stock – I used kallo organic stock cubes

1 teaspoon black pepper

1 tablespoon fresh chopped sage

1 teaspoon dried thyme

½ teaspoon sea salt

½ teaspoon ground ginger

1 teaspoon ground corriander

1 tablespoon vegan spread, I use Vitalite

1 tablespoon nutritional yeast

1 teaspoon English mustard

1 teaspoon sherry vinegar

2 tablespoons chickpea flour

1 small can chestnut purée

For the tofu ballotine

250 g ( 9 oz ) firm tofu, drained

2 heaped tablespoons nutritional yeast

3 tablespoons soy sauce

½ teaspoon turmeric

½ teaspoon sea salt

5 tablespoons chickpea flour

For the pastry

500 g ( 1 lb, 2 oz ) plain flour

½ teaspoon sea salt

200 g ( 7 oz ) vegetable lard, I used Trex

200 ml ( 1/3 pint ) water

METHOD

Prepare the quinoa by putting into a pan with the stock and bringing to the boil. Reduce the heat and simmer for about 10 minutes. Take off of the heat and cover with a lid allowing for the quinoa to soak up the rest of the liquid and become fluffy. If there is still a little liquid left, place on a low heat and cook until the liquid has evaporated. Leave to one side.

Fry the onions, carrot, celery and garlic, with a pinch of salt, over a medium heat until the vegetables have softened and caramelised.

Put the vegetable mixture into a bowl with the quinoa and all other filling ingredients and using your hands, mash everything together well.

When well mixed, put to one side, cover and prepare the ballotine.

Place all of the ballotine ingredients into a processor and process until smooth and creamy.

Take a large sheet of food-grade film (or parchment) and place the mixture in a long line about one third up on the sheet and then roll to form a sausage shape. You will need to twist the ends of film or parchment to allow it to come into the shape of a sausage and then you need to tie the ends. Place another layer of film around this to keep it watertight and again, tie the ends. You will be left with something that looks like a sausage.

Boil a pan of water, and place the ballotine in the water. Simmer for 30 minutes.

Now, prepare the pastry whilst you are waiting for the ballotine to cool slightly.

Put the flour in a large bowl and add the salt.

In a saucepan, add the water and the vegetable lard and bring to a boil. Pour the liquid slowly onto the flour and bring together into a dough with a wooden spoon. Cut one third and put aside to use as the top for the pie. Place the rest of the dough on a floured surface and roll into a large sheet that is large enough to line the bottom and sides of the pie, with a slight hang over.

Grease the tin, and line with the pastry.

Preheat the oven to 200 degrees Celsius ( 400 F, Gas Mark 6 )

TIP : I like to put a couple of lengths of parchment on the bottom of the tin so it makes it easier to life the pie out when cooked and cooled.

Place half of the filling mixture into the lined dish and be sure to get the mixture into the corners. Unwrap the ballotine and place along the top of the filling. Now, cover with the rest of the filling mixture. Roll out the pie top and place onto the pie. Gather up the sides and crimp them to keep the pie together. Make a small hole into the pie lid and brush with soya milk.

Bake for 30 minutes at 200 degrees Celsius ( 400 F, Gas Mark 6 ) before reducing the heat to 160 degrees Celsius ( 320 F, Gas Mark 3 ) and cooking for 1 hour until the pastry is a deep and golden brown.

Allow the pie to cool completely before lifting out of the tin. Wrap in cling film and foil and then leave in the fridge for at least 24 hours before cutting and serving.

Serve as cold slices with pickles and chutneys or warm slices in the oven to serve hot with gravy and vegetables.

RECIPE NOTES

Read through the recipe once, twice and once again. Take notes as you go along ( you can use the print button at the bottom of the page ) and mark down your notes. A LOT of the preparation needs to be done in advance so that this can be simply put together.

RECIPE TIPS

Make sure this is chilled for at least 24 hours before serving and slicing.

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