Serves 6

Vegan

Ingredients

For the medallions

2 tbsp vegetable oil

2 onion, peeled and finely chopped

4 cloves garlic, crushed

2 sticks celery, finely chopped

1 tsp dried basil

1 tsp dried thyme

1 ½ tsp tumeric

1 tbsp tamari (Japanese soy sauce)

3 packets smoked tofu (or plain if preferred), drained and mashed

200g cashew nuts, finely ground

2 tbsp water

to taste salt and pepper

For the stuffing:

2 tbsp vegetable oil

2 shallots, peeled and finely chopped

300g shiitake mushrooms

1 tsp dried oregano

1 tsp yeast extract dissolved in a little hot water

40g walnuts very finely chopped

2 tbsp fresh wholewheat breadcrumbs

to taste freshly ground black pepper

To make the medallions

1. Preheat oven to 200C/400F/gas mark 6.
2. Grease 12 ramekins.
3. Heat the oil in frying pan and sauté onion, garlic and celery, until soft.
4. Add basil, thyme, tumeric and tamari and stir well.
5. Place this mixture in a food processor together with the tofu and ground cashew nuts and 2 tbsp water and process until all the ingredients are thoroughly mixed.
6. Season to taste.
7. Divide evenly between the 12 ramekins and press down well.
8. Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
9. Turn out onto 6 individual serving plates.

To make the stuffing

1. Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
2. Remove the tough stalks from the shiitakes and discard. Finely chop the shiitakes.
3. Add the shiitakes, yeast extract and oregano to the shallots.
4. Cook gently for 5 – 10 minutes allowing much of the moi sture to evaporate.
5. Add the walnuts and breadcrumbs, stir and season with black pepper to taste.

To serve:

Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Rich Mulled Wine Reduction (below) or gravy

Rich Mulled Wine Reduction

Serves 6

Can be vegan*

Ingredients

150g Demerara sugar

600ml vegetarian *or vegan red wine

2-3 cloves

3 1” strips orange peel

2-3 cinnamon sticks

1. Place all the ingredients in a pan, gently bring to the boil and simmer.
2. After 5 minutes remove the cinnamon sticks.
3. Simmer to reduce the liquid for 40-45 minutes.
4. When desired consistency is achieved, remove cloves and peel. Whilst still piping hot, spoon a small amount over the Smoked Bean Curd Medallions and serve immediately.

Copyright: The Vegetarian Society 2005