World Vegan Feast by Bryanna Clark Grogan

Author:Bryanna Clark Grogan [Grogan]
Language: eng
Format: epub
ISBN: 9781941252000
Publisher: Andrews McMeel Publishing
Published: 2014-03-02T16:00:00+00:00

1 1/2 cups fresh whole-grain breadcrumbs (can be gluten-free)

1/2 cup nondairy milk

1/2 tablespoon olive oil

1/2 tablespoon dark sesame oil

2 cups minced onions (2 large onions)

4 cloves garlic, minced

1 1/2 tablespoons good-quality curry powder

1 1/2 pounds (24 ounces) medium-firm tofu, frozen for 48 hours, then thawed, squeezed dry in a clean cloth, then crumbled

1/4 cup soy sauce

1/4 cup raisins

1/4 cup ground toasted blanched almonds

2 tablespoons ketchup, optional

1 1/2 tablespoons Fresh lemon juice

1 1/2 tablespoons mango, peach, or apricot chutney

1/4 teaspoon freshly ground black pepper

1 teaspoon vegan gravy browner, optional

4 whole bay leaves

1/2 cup soy or nut milk

1/2 tablespoon nutritional yeast flakes

1/2 tablespoon Bird’s Custard Powder (plain) or cornstarch with a pinch of turmeric

1/8 teaspoon salt

Preheat oven to 350ºF. Oil a round shallow 1-quart baking dish and set aside. In a large bowl, combine the breadcrumbs and milk. Mix well and set aside.

In a large skillet, heat the oils over high heat. Add the onion and garlic and cook over medium heat, adding a little water as necessary to keep from sticking, until the onions are soft and beginning to brown, about 10 minutes. This is very important to the taste and texture of the dish, so don’t undercook them. Add the curry powder to the onions and cook, stirring for a few minutes.

Transfer the onions to the large bowl with the soaked breadcrumbs, along with the thawed, squeezed tofu, soy sauce, raisins, almonds, ketchup (if using), lemon juice, chutney, pepper, and gravy browner, if using. Mix well. Pack the mixture into the prepared baking dish. Insert the bay leaves into the mixture in a circle, with the points sticking out the top. Bake for 30 minutes.

In a small saucepan, whisk together the soy milk, nutritional yeast, custard powder, and salt until smooth. Stir with a wooden spoon constantly over high heat until it has thickened, about 2 minutes. Pour the custard evenly over the loaf and bake 15 minutes more. Cut into 4 wedges and serve hot.

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