Mushroom Tomato Slices

Makes 24 ounces

 

1/2 ounce dried porcini mushrooms

1 cup boiling water

Broth, as needed

1/4 cup sun-dried tomatoes (moist vacuum-packed, not oil-packed)

1/2 cup cooked black-eyed peas

1⁄3 cup chopped red onion

1/4 cup ketchup

1/4 cup tamari

2 tablespoons olive oil

1 tablespoon liquid smoke

2 teaspoons smoked paprika

2 teaspoons onion powder

1 teaspoon ground coriander

1 teaspoon red pepper flakes

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon white pepper

1 1/4 cups vital wheat gluten, plus more if needed

1/4 cup nutritional yeast

1/4 cup soy flour or chickpea flour

2 tablespoons instant tapioca, such as Minute Brand

 

Add the dried porcinis to the water and let soak for 30 minutes. Using a coffee filter, drain the mushrooms, reserving the liquid. You will need 2/3 cup liquid. If you don’t have the full 2/3 cup, add broth or water to make up the difference. Rinse the mushrooms well to remove any dirt. Combine the mushrooms, sun-dried tomatoes, black-eyed peas, onion, ketchup, tamari, oil, liquid smoke, paprika, onion powder, coriander, red pepper flakes, garlic powder, cumin, and white pepper in a blender. Add the reserved liquid and blend until smooth.

 

In a medium-size bowl, combine the wheat gluten, nutritional yeast, soy flour, and tapioca. Pour the liquid into the dry ingredients and mix with a fork. Add an extra 1 tablespoon broth or gluten if needed to make a soft, workable dough. Knead well, squeezing to be sure all ingredients are combined. Divide the mixture evenly between two 12-inch pieces of foil. Form into 2 rolls about 5 inches long. Roll the foil around the mixture, twisting the ends to enclose the mixture.

 

Prepare a steamer. Steam the rolls for 1 hour 15 minutes. Preheat the oven to 350°F. Place the steamed rolls on a baking sheet and bake for 45 minutes. Let cool completely before slicing thinly, using a sharp, serrated knife and cutting in a seesaw motion. Wrap tightly in plastic and store in the fridge for up to 1 week or freeze for up to 2 months.

Jason

Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

Recent Content