Smoked Bean Curd Medallions with Shiitake & Walnut Stuffing

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
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, turmeric 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.
3. Finely chop the shiitakes and add the shallots, yeast extract and oregano.
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 the festive Mulled Wine Reduction.

Accompanied by The Vegetarian Society’s fresh take on festive fayre – sprouts, roasties and Sizzling Santas(!) – we’re confident that this is the meat-free main course to inspire new traditions!

Copyright: The Vegetarian Society 2005

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