Serves 6 Vegan Preparation time Cooking time Medallion ingredients 2 tbsp vegetable oil 2 onions, peeled and finely chopped 4 cloves garlic, crushed 2 sticks celery, finely chopped 1 tsp dried basil 1 tsp dried thyme 1 ½ tsp turmeric 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 Stuffing ingredients 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 bakes 1 Preheat oven to 200C/400F/Gas 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 moisture 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 or gravy. The Vegetarian Society – recipe created by the Cordon Vert cookery school www.vegsoc.org