Smoked Bean Curd Medallions/Stuffing and Wine Reduction. Recipe

Name: Smoked Bean Curd Medallions/Stuffing and Wine Reduction.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 onions, peeled and finely chopped; 4 garlic cloves, crushed; 2 stalks celery, finely chopped; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1 ½ teaspoons turmeric; 1 tablespoon tamari; 18 ounces smoked tofu, drained and mashed; 200 g cashew nuts, finely ground; 2 tablespoons water; to taste salt and pepper; 2 tablespoons vegetable oil; 2 shallots, peeled and finely chopped; 300 g shiitake mushrooms; 1 teaspoon dried oregano; 1 teaspoon yeast extract, dissolved in; hot water, a little; 40 g walnuts, very finely chopped; 2 tablespoons fresh whole wheat breadcrumbs; fresh ground black pepper, to taste; 150 g demerara sugar; 600 ml vegetarian red wine or 600 ml vegan red wine; 2 -3 cloves; orange rind; 2 -3 cinnamon sticks

Servings: persons

2 tablespoons vegetable oil
2 onions, peeled and finely chopped
4 garlic cloves, crushed
2 stalks celery, finely chopped
1 teaspoon dried basil
1 teaspoon dried thyme
1 ½ teaspoons turmeric
1 tablespoon tamari
18 ounces smoked tofu, drained and mashed
200 g cashew nuts, finely ground
2 tablespoons water
to taste salt and pepper
2 tablespoons vegetable oil
2 shallots, peeled and finely chopped
300 g shiitake mushrooms
1 teaspoon dried oregano
1 teaspoon yeast extract, dissolved in
hot water, a little
40 g walnuts, very finely chopped
2 tablespoons fresh whole wheat breadcrumbs
fresh ground black pepper, to taste
150 g demerara sugar
600 ml vegetarian red wine or 600 ml vegan red wine
2 -3 cloves
orange rind
2 -3 cinnamon sticks

1
medallions:.
2
Preheat oven to 400F while greasing 12 ramekins.
3
Heat oil in frying pan and saute onion, garlic and celery, until soft then add basil, thyme, turmeric and tamari and stir well.
4
Place in a food processor together with the tofu and cashew and 2 tbsp water and process until all the ingredients are thoroughly mixed.
5
Season to taste.
6
Divide evenly between the 12 ramekins and press down well.
7
Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
8
Turn out onto 6 individual serving plates.
9
Stuffing:.
10
Heat 2 tbsp vegetable oil in a large frying pan and saute the shallots until soft.
11
Remove shittake stalks discard.
12
Finely chop the shiitakes and add the shallots, yeast extract and oregano.
13
Cook gently for 5 10 minutes allowing much of the moisture to evaporate.
14
Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
15
Wine Reduction:.
16
Place all the ingredients in a pan, gently bring to the boil and simmer for 5 minutes then remove the cinnamon stick.
17
Continue to simmer for 40 -45 minutes.
18
When desired consistency, remove the cloves and the peel.
19
Piping hot, spoon a small amount onto or around the Smoked Bean Curd Medallions and serve immediately.
20
Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Wine Reduction.

700

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 onions, peeled and finely chopped, 4 garlic cloves, crushed, 2 stalks celery, finely chopped, and more.

Yes, Smoked Bean Curd Medallions/Stuffing and Wine Reduction. falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Bean Curd Medallions/Stuffing and Wine Reduction.

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