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Tofu and Mushroom Wellington

Tofu & Mushroom Baked Wellington with a Shiraz Red Wine Sauce

1 block tofu sliced & marinated in soy & ginger

2 brown onions finely sliced

3 cups sliced cap mushrooms

1 tbspn garlic chopped

1 tbspn olive oil

1 cup cream cheese

½ cup yoghurt

½ cup chopped roasted almonds

1 tbspn chopped fresh basil

1 tbspn chopped spring onions

1 tspn sea salt

1 cup shiraz

black pepper to taste

4 sheets puff pastry

Preheat oven to 180 degrees.

In the midst of cold winter a baked Wellington with creamy mushrooms & a red wine sauce can really warm your soul.

Pan fry your 8 slices of tofu gently on both sides in a little olive oil until golden & set aside on kitchen paper.

In a heavy based saucepan sauté onions, garlic, oil, salt & mushrooms for 5 minutes before adding in your Shiraz, yoghurt & cream cheese. Cook these in for another 5 minutes before finishing with basil, pepper, almonds & spring onions. Remove from heat & cool down in a bowl in the fridge.

Defrost your sheets of puff pastry & one at a time lay out a sheet & place a slice of tofu in the centre. Cover this with a liberal dollop of creamy mushrooms & one more slice of tofu. Fold up the pastry to form a parcel, your Wellington. Repeat the process until you have 4 & then bake for 20 minutes or until golden.

Shiraz Red Wine Sauce

2 cups shiraz

1 cup butter chilled chopped into small pieces

1 tbspn finely sliced garlic

1 cup finely sliced Spanish onion

1 tsp sea salt

black pepper to taste

In a heavy based saucepan sauté onion, garlic, salt & little butter for a couple of minutes before adding in the Shiraz. Turn the heat right up & begin adding the remaining butter pieces. As the wine reduces it will begin to thicken with the butter & intensify in flavour. Finish with pepper.

Pour sauce over baked Wellingtons & serve.

Serves 4.

©Sacred Chef. Vegetarian cooking classes in Maleny

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