Ingredients (use vegan versions):
- 1 lb mushrooms, sliced
- 1/2 cup red vegan wine
- 1 small onion, finely chopped
- 5 cloves garlic, minced
- 1 - 2 tablespoon olive oil
- 2 lbs extra firm tofu, pressed for at least 2 hours
- 2 tablespoons nutritional yeast
- salt to taste
- 1/4 cup boiling water
- 2 vegan bouillon cubes
- 2 tablespoons balsamic vinegar
- cayenne pepper to taste
- freshly ground black pepper to taste
Directions:
Preheat oven to 350 degrees. Sauté
mushrooms, onions, and garlic over
medium heat in olive oil and 1/4 cup
red wine, until liquid is almost gone.
Meanwhile, break tofu into chunks and
put in food processor, process until
smooth. Add nutritional yeast and salt,
keep in mind that the bouillon cubes in
the basting sauce have a lot of salt,
so I just use about a teaspoon in the
tofu mixture. Add mushroom mix, process
until mushrooms are cut into small
chunks.
Prepare something to mold the
tofu into- I have used a shallow bowl
lined with foil or cheesecloth. Spoon
tofu mixture in, smoothing out the
surface. Invert onto a pan lined with
foil, and pull the edges of the foil up
around the loaf. If that is not enough
to cover it, use the bowl lining or a
new piece of foil.
Pour boiling water
into small container, something easy to
pour from. Mix in bouillon cubes, stir
with fork until well dissolved. Add
remaining wine, balsamic vinegar, and
cayenne pepper. Pour over loaf, just
enough to coat the whole surface. Cover
loaf, bake, basting every 15 minutes or
so, for 1 hour. Uncover, bake for 15
minutes, until surface is slightly
browned. Let stand 10 minutes, cut and
serve.
Serves: 4-6
Preparation time: 30 min prep, 1 hour cook
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