firm orextra-firm Tofu, frozen & thawed & gently pressed dry
vegan 'chicken'bouillon powder
vegan 'beef'bouillon powder
1 10 oz
canChinese Braised Gluten (chai pow yu), or 10 oz Seitan, drained
- 8 slicesthick bread, made into crumbs
Vegan 'chicken' broth (reservedfrom cooking Tofu)
The first one is especially recommended for veg*ns and non-veg*ns together.
PreparationSlice or dice Tofu.
Put water, bouillons, sugar, and celery seed in a pot.
Bring to boil.
Turn down to simmer.
Simmer for 30 minutes.
Drain Tofu, reserving broth.
Put Tofu and Gluten into processor.
Process to a chunky paste.
Put in bowl.
Add breadcrumbs until a mixture is obtained that can be formed into a loaf.
Pack into a loaf pan or form into a loaf on a baking sheet.
Bake, covered, 30 minutes at 350 F, basting with broth occasionally.
Cool and slice.
Serve with gravy.
Recipe group: Others.
Should you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).|
Thank you in advance.
This recipe from email@example.com (Deborah Wolfe) was inserted by Renato Pichler / 2002-04-30 22:27:03
Link zum Rezept: http://www.swissveg.ch/rezept?recipe_id=1017