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Preparation time: 40 minutes
Feeds 4:
Ingredients
3 medium leeks
3 garlic cloves, crushed
500g of mix carrots, swedes and turnips,diced
200g roasted tofu
1 kg Portobello mushrooms, cut in 1 cm strips
250 ml Vegetarian Stout
1 tin (approx. 400ml) of chopped tomatoes
2 tsp molasses
2 tsp soya sauce
thyme
olive oil
First fry the leeks and then the garlic in quite a large casserole dish until they are
transparent.
Add the root vegetables and continue for 10 minutes with the lid on.
At this stage add mushrooms.
When the mushrooms start to collapse, add the stout and all the other ingredients except for the tofu,
and cook for another 15 minutes. The sauce, at this point, will be still rather
liquid. This can be handy for mopping up with rice or mash potatoes.
If, however, you prefer thicker gravy (as I do), strain the liquid from the
vegetables and reduce it in a separate pan to the consistency you prefer, and then add
it back to the vegetables.
Meanwhile, season the tofu with soya sauce and olive oil and briefly roast in the oven for a maximum of 10 minutes on medium heat.
Add the tofu at the last moment, reheat, add some thyme and check the seasoning.
This dish combined with cheddar mash potatoes is a marriage made in heaven!
As for food/beverage pairing....well a bottle of stout, of course!
For Asparagus and Avocado Risotto with Smoked Butter, click here
For Quinoa and Smoked Ricotta Melange, click here
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