Read through the recipe to get all your layers sorted. There is so much room for variation. Add more of one thing, less of another.
Prep time: 1 hour, 15 min
- 1/2 teaspoon dry oregano divided
- 1/2 teaspoon dry rosemary divided
- 1/2 teaspoon dry thyme divided
- 1/2 teaspoon of sea salt divided or (1 teaspoon kosher salt)
- 1/2 teaspoon of black pepper divided
- 3 cloves garlic minced divided
- 4 tablespoons of olive oil divided
- 350 g cremini mushrooms (12-14 large mushrooms)
- 100 g raw walnuts (about 1 cup)
- 500 g of firm tofu
2. After 15 min add 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon rosemary. Stir for another 5 min
3. Add 1 clove minced garlic. Stir vigorously for 3 more min. Add to food processor when done.
4. While the mushrooms are cooking, in a separate pan add 1 tablespoon of olive oil to another skillet. Take the brick of tofu and slice into 6 even slices (about 1/2 inch thick depending on tofu).
5. Turn heat to medium. Lay tofu slabs out evenly to brown. Add a small pinch of salt and pepper to the sides facing up while the pan-side tofu browns. When tofu turns golden brown on one side (5-7 min) flip and brown the other side (another 5-7 min).
6. When the tofu is crisp on both sides, remove and slice each slab into 1/2 inch cubes. Add cubed tofu pieces to a food processor.
7. Place raw walnuts into a clean pan. Turn on to medium heat and cook for 3 min while stirring or until walnuts start to char slightly. Add walnuts to food processor.
8. With mushrooms, cubed tofu and walnuts in the food processor, pulse until it all breaks down to crumbles (about the size of short-grain rice).
- One medium onion
- 5 stalks of celery
- 3 medium carrots
- 3/4 cup frozen peas or corn
2. Add 1 tablespoon olive oil to pan on medium heat
3. Add 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon rosemary, 1/4 teaspoon salt to vegetables and cook until onions turn translucent (about 10 min) stirring regularly
4. When onions are translucent, add frozen peas or corn. Stir for 3 minutes.
5. Add 2 cloves of minced garlic. Stir for three more minutes. Put aside.
- 3/4 cup veggie stock
- 1 tablespoon miso paste
- 1 tablespoon veggie bouillon (Better than Bouillon brand is the one we use)
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon nutritional yeast (optional)
- 1/2 tablespoon tamarind paste (optional, but delicious)
1. Add all ingredients to a small pot on medium heat.
2. Whisk together ingredients as you bring stock to a boil.
3. Keep whisking until the miso paste is fully incorporated in to the gravy.
- 1000 g potatoes, that's about 9 medium sized
- 75 g butter/butter substitute such as Earth Balance
- 1/2 cup milk of choice
1. Dice potatoes into 3/4 inch cubes and place into a medium pot
2. Boil until potatoes are easily pierced by fork (about 15 min)
3. Drain potatoes then return to pot
4. Add butter and milk and mash until potatoes are creamy but still stiff. Set aside.