I came upon this great contest by @Qurator in #hivetopchef.
Previous posts have been very inspiring. I couldn’t resist entering this week vegetarian themed contest.
Qurator's: Hive Top Chef! | Vegetarian
I prepared Wellington "Meatloaf" using smoked Tofu, beetrots and fried walnuts.
Ingridients:
For "meatloaf":
- 2 tablespoons oil
- ½ onions
- 2 cloves garlic
- 2 teaspoons thyme
- 2 teaspoons ground rosemary
- A teaspoon of ground cumin
- 75 g ground and roasted walnuts
- 160 g of boiled beets
- 240 g of smoked tofu
- ½ teaspoons ground smoked peppers
- 1 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 2 tablespoons flour
- salt and pepper to taste
For mushroom filling:
- 500 g mushrooms
- 1 onion
- 2 garlic cloves
- 2 tablespoons oil
- a teaspoon of thyme
- salt and pepper to taste
For the crust:
- a roll of puff pastry
- 2 tablespoons oil
- coarse salt
For vegan gravy:
- 1 onion
- 2 garlic cloves
- 50 g of mushrooms
- 2 tablespoons of olive oil
- 1 tablespoon of flour
- 1 tablespoon of Dijon mustard
- 1 tablespoon of nutritional yeast
- thyme
- rosemary
- 300 ml of vegetable broth
- salt and pepper to taste
Preparation:
- Heat oil in a frying pan, chop the onion and garlic and fry them. Remove from the heat, add the thyme and rosemary and stir. Transfer everything to a blender bowl.
Put ground walnuts to the pan and lightly fry them, then transfer them to a blender bowl.
Dice boiled red beets and smoked tofu, which has been previously dried with a paper towel, and add it to the blender.
Now add the spices, nutritional yeast, balsamic vinegar, maple syrup and flour to the blender.
Blend everything to a fine structure and add salt and pepper to taste. - Preheat the oven to 180 ° C, line the tray with baking paper and form the base for our "meatloaf" on it. We shape it into a block shape, about centimeters long. When finished shaping, transfer to the oven for 30 minutes.
- In the meantime, prepare the mushroom filling. Clean and chop champignons. Finely chop onion and garlic.
Now heat the oil in a pan, lightly fry the onion and garlic, then add the champignons. Fry until the champignons release the water. Add spices, salt and pepper to taste.
Cool it down completely, you can also transfer it to the refrigerator. Finely blend mushroom filling.
- Spread a layer of puff pastry and spread a layer of roast-sized mushrooms in the middle.
Place your "meatloaf" on a layer of mushrooms, then coat the whole with mushrooms, pressing it in so that it sticks to the "meatloaf".
Preheat the oven to 200 ° C.
Now cut the dough into strips about 2 cm wide along the sides of the "meatloaf". We cut them slightly diagonally and fold the top and bottom edges of the dough over the roast, and intertwine the side strips so that there are thinner cracks between them, through which moisture can escape during baking.
The rest of the dough can be used for decoration.
Finally, coat the dough with oil, sprinkle with coarse salt and place in the oven.
Bake for 25 minutes at 200 ° C until the dough is golden brown.
- In the meantime prepare gravy. Heat up olive oil, fry chopped onion, add chopped mushrooms and fry until slightly brown, add flour and minced garlic and fry for another minute, while stirring. Add vegetable broth, Dijon mustard, nutritional yeast, thyme, rosemary, salt and pepper to taste and bring to boil. Transfer it to a blender and blend until creamy.
- Cool the roast and serve with gravy, mashed potatoes, and vegetable side dish.
