VEGAN FOOD AND LIVING OCTOBER 85Tofu fi shless pie
By Dan Waters (www.theveganhousehold.com)
Serves 3-4 | Prep 15 mins | Cook 40 mins |
Calories 392 (per serving)
FOR THE FILLING
25g (1oz) vegan margarine
25g (1oz) plain fl our
250ml (9fl oz) soya milk
150ml (5fl oz) vegan dry
white wine
2 tbsp vegan crème fraîche
1 tsp English mustard
a handful of frozen peas
1 bay leaf
½ tsp fennel seeds
2 spring onions,
fi nely chopped
4 cornichons, fi nely chopped1 tbsp each of fresh parsley,
dill and chives
1 tbsp capers
½ tsp each salt and pepper
1 block of fi rm tofu,
drained, cut into chunks
FOR THE TOPPING
1 medium caulifl ower, in
chunks, steamed until soft
2 tbsp vegan margarine
1 spring onion,
fi nely chopped
1 tbsp nutritional yeast
oil, to drizzle1 Preheat the oven to 200°C/Gas Mark 6 and put the
cauliflower on to steam.
2 For the roux, put the margarine and flour in a medium
saucepan over low heat and whisk gently for a few minutes.
3 Gradually add the milk, continuing to whisk until the sauce
starts to come together and thicken. Add the white wine
and bay leaf and cook for a further 2 minutes until the
sauce has come together. Turn off the heat and add the
rest of the filling ingredients, adding the tofu last, once 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 then bake for 25-30 minutes
until the topping is golden brown.Chestnut balls with
tomato sauce
By Alex Mackay
Serves 2 | Prep 10 mins | Cook 30 mins |
Calories 476 (per serving)
1 medium onion (150-175g
(5-6oz)), peeled and
fi nely chopped
2 tbsp extra-virgin olive oil
200g (7oz) tinned chopped
tomatoes in juice
200ml (7fl oz) vegetable
stock or bouillon, fresh or
made with powder/cube
100g (3½oz) chestnut purée75g (2¾oz) Provençal
breadcrumbs, plus 25g
(1oz) to sprinkle
125g (4½oz) ready-to-eat
puy lentils, or ½ x 400g
(14oz) drained tin
a little plain fl our, for
dusting your hands
salt and freshly ground
black pepper
1 Start with the tomato sauce. Get a medium-sized (24cm
(9in)) shallow pan. Add the onion and olive oil. Sweat over
a low to medium heat for 6-7 minutes until the onion
is soft. Add the tinned tomatoes and vegetable stock.
Simmer gently while you make the chestnut balls.
2 Get a large bowl. Add the chestnut purée, 75g (2¾oz)
breadcrumbs and cooked lentils. Mix together. Season
to taste. Squeeze the mixture into 14 even-sized pieces.
Dust your hands with flour. Roll the 14 pieces into balls
between your palms.
3 Add the chestnut balls to the simmering sauce in a single
layer. Brush the balls with the sauce, then simmer gently
for 20 minutes, brushing the balls three times.
4 Sprinkle the remaining breadcrumbs over the top. Serve
with something nice to soak up the last of the sauce.TIP Cook extra as this reheats very well and will also freeze,
so make as much as you can!Total fat Saturates Salt Sugar Protein18.6g 3.8g 0.81g 9.5g 15.5g
Total fat Saturates Salt Sugar Protein22.4g 2.9g 1.14g 9.5g 13.7gVFL17.Weekend.indd 85 06/09/2017 16:02