{"id":463,"date":"2009-12-14T00:00:00","date_gmt":"2009-12-14T05:00:00","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=463"},"modified":"2019-05-03T20:03:26","modified_gmt":"2019-05-04T00:03:26","slug":"tofu-vegetable-en-croute","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/tofu-vegetable-en-croute\/","title":{"rendered":"Tofu & Vegetable en Croute Recipe"},"content":{"rendered":"

A delicious Vegan Wellington Recipe<\/strong> or Tofu & Vegetable en Croute<\/strong>. Layers of seared tofu, mushrooms, tasty greens and herbs wrapped in buttery shortcrust pastry. A superb dish for special occasions that can be made in advanced.<\/p>\n

\"Tofu <\/picture><\/p>\n

I love everything pastry and pies! So this challenge was not only very exciting but the end product was delicious and made a very nice dinner (and leftover for lunch)!
\nIt is something that I will surely make again and again!<\/p>\n

The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking<\/a>. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online<\/a>.<\/em><\/p>\n

Recipe source :<\/strong> Good Food online<\/a><\/p>\n

THE DARING COOKS DECEMBER 2009 CHALLENGE: SALMON EN CROUTE (in my case: TOFU AND VEGETABLE EN CROUTE)
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The most exciting part of the challenge for me was what to use for filling. Not that I didn’t have any ideas! I had loads and just couldn\u2019t make up my mind. I have never actually used tofu as pie filling before. So, I went with tofu and experimented with some flavour combinations (for the marinade) that turned out really tasty! I even added some cayenne pepper for a little hot kick!<\/div>\n

I used a loaf tin. And as I wanted to get clean slices, I layered the ingredients with a mixture of pureed tofu and soy milk so that everything will hold together nicely.<\/p>\n

I made the shortcrust pastry myself. I made it by hand and then used a hand mixer (with the spiral hook; it\u2019s the smaller swirly one that usually comes with hand mixers) to form the dough. For shortcrust pastry to always turn out nice, using metric measurements is best; it is much more accurate (especially in this case).<\/p>\n

\"Tofu <\/picture><\/p>\n

Tofu & Vegetable en Croute<\/h2>\n

Ingredients (for 1 loaf tin, 6 servings)<\/strong><\/p>\n

For the shortcrust pastry<\/strong><\/em><\/p>\n

(no cup measurement for this; it\u2019s difficult to measure cold margarine by the cup!)<\/em><\/p>\n

See notes for an alternative shortcrust pastry recipe using oil<\/em>
\n500 g plain flour
\n220 g vegan margarine\/butter (as cold as possible)
\n14 tablespoons water (this may vary depending on how firm\/soft the margarine is and also maybe on room temperature)<\/p>\n

Directions<\/strong><\/p>\n

To make pastry:<\/em><\/strong><\/p>\n