Kala Namak (black salt, tastes sulfurous like egg) to taste
a little olive oil
a box of fresh mushrooms, washed and sliced (or tinned ones)
a chopped red pepper
one small tin of sweetcorn
Preheat your oven to 200C/400F.
Grease a baking dish and place it in the oven to heat (frittata will cook more quickly).
Blend the tofu with the turmeric, gram flour and Kaka Namak.
Wash, slice and fry up the mushrooms and pepper in the olive oil.
Add the sweetcorn to the mix and stir until well heated through.
Combine the blended tofu mixture with the mushrooms and vegetables (in the cooking pan if big enough, or straight into the oven heated dish) and bake for at least half an hour or until the frittata/tortilla seems set through.
We served it with chips and salad above, but it is lovely on its own and also cold and sliced the next day.
Mushrooms in a rich creamy sauce topped with flaky puff pastry. This Mushroom Puff is perfect for Christmas or just about anytime at all!
Mushroom Puff Ingredients
A third of a cup/60g/2oz of vegan margarine
4 tablespoons of plain white flour
4 cloves of garlic, crushed or very finely chopped (this can be reduced or left out if desired)
3 cups of mushrooms, sliced
half a litre/500ml of soya milk
1 glass of white wine (or stock)
handful of chopped parsley
salt and pepper to taste
approx. 500g/18oz of frozen puff pastry (this even comes ready-rolled now for extra laziness!!!)
Melt the margarine and cook the onion and garlic in it for a few minutes and then add the sliced mushrooms and cook for a couple of minutes more. Add the flour and stir well. Gradually add the soya milk stirring all the time and then the wine and keep stirring on a low heat until the sauce thickens. Once thick remove from the heat and add your seasoning and the parsley.
Allow to cool slightly while you prepare the pastry. Roll out into 2 wide rectangular shapes reserving some pastry for decoration. Place one sheet of pastry on a greased baking tray. Heap the slightly cooled sauce onto it leaving a space round the edges. Place the top sheet on and seal up the edges with some soya milk or water (fold over if needed). Make some small slits on the top of the puff and let your artistic side shine with the reserved pastry! I usually make holly leaves to place on the top but do whatever you like. Glaze with soya milk and then bake in a medium hot oven for about half an hour or until the pastry seems cooked (no soggy bits and nicely puffed up!)
Nice served with gravy, roast potatoes, stuffing, vegan sausages, cranberry sauce and vegetables of your choice – a feast!