Vegan Tofu Recipes

I'm trying to decide what to have for dinner. . I have a pot of brown if anyone have good recipes? They were very expensive, so I do not want to lose them in something like a soup. I also have some farm fresh tofu that off soon, but I can do something separately if t does not go with brown. I have a lot of vegetables to go with it. . All common vegetables with baby asparagus, squash and wild mushrooms as well. Well, I have your answer here. Chestnut and Mushroom Pie Serves 6-8 for pie: 200g dried chestnuts, soaked overnight 2 medium onions, peeled and chopped 3 cloves garlic, peeled and chopped 340g mushrooms, washed and sliced 4 tablespoons oil Olive 2 plates vegan puff pastry for the sauce: 2 tbsp cornflour 140ml chestnut stock 2 tablespoons tomato puree salt few drops of soy sauce seafood and freshly ground black pepper to taste Set oven to 400 F/200 C Thermostat / 6. Have a baking sheet 10 "(25mm) diameter loan. Simmer the chestnuts in water soak for half an hour, until tender. Drain and slice. Keep the stock and set aside in a large bowl Saut onions and garlic until golden .. Add mushrooms and saut until tender Add all these to the chestnuts and let the sauce:.. Combine cornstarch with a little extra broth to make a smooth paste Whisk the mixture into the other ingredients of the sauce thickens. Well. Mix in the chestnut mixture. Spread the dough sheets on a floured surface and use to cover the plate. Cut the edges and fill with the mixture up to 1 "(25mm) from the edge. Brush with water and throw second slab on top, cut the edge and seal, crimping the edges of the pastry. Use remaining dough to decorate your cake. Brush with soy milk and bake for 45 minutes, middle shelf until golden and risen. Serve with a varied and colorful selection of seasonal vegetables. Hi, I found this on the website of the Vegan Society, I have a walnut and mushroom pie in my vegan cookbook so thought I could find something similar on their website.


One reply

  1. Kayson Lowell says:

    Vegan Spinach Dip (tofu) ingredients1 cup of firm tofu or 1 (12 oz) box tofu1 / 3 cup raw cashews (optional) 1 tablespoon juice citron1 tablespoon honey or sucre1 tablespoon model volaille1 tablespoon seasoning powder oignon1 / 2 teaspoon of powder ail1-2 teaspoon salt, the water gotde if necessary1 tablespoon potato flour (optional) 1 / 2 red pepper, hach1 (4-7 oz) can water chestnuts, chopped (amount depends on your taste, I personally like a lot of water chestnuts.) 10 oz spinach, well drained and hachsInstructions1Blend the first eight ingredients until smooth, adding just enough water for the entire mixture to pass through the blades easily. Add flour, potato if it is too liquid and mix for 1 minute.2Pour in a bowl and add the remaining ingrdients.3Chill 2-3 hours. Use as a dip or spread on crackers or bread.

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