Puff pastry with smoked tempeh and savoy cabbage

60min Used products: TempehSmoked Tempeh

Puff pastry with smoked tempeh and savoy cabbabe 1 head of savoy cabbage, 1 De Hobbit Smoked Tempeh sausage, 1 puff pastry sheet, 250 g chestnut mushrooms, 200 g lentils, 100 g red beans, 1 onion, 1 garlic clove, salt, pepper, nutmeg, pinch of cumin (optional), 8 tbsp olive oil Mushroom gravy with red wine and smoked tempeh 250 g chestnut mushrooms, 250 g De Hobbit Smoked Tempeh in cubes, 1 onion, 2 cloves of garlic, sprig of thyme, sprig of fresh rosemary, 2 bay leaves, 25 cl red wine, 1 l vegetable stock (or water with a stock cube), 2 tbsp dark miso paste, 2 tbsp arrowroot


Puff pastry with somked tempeh and savoy cabbage Wash the cabbage and remove any blistered leaves. Make a small incision at the base (around the whole circumference) and pick 5 large beautiful cabbage leaves. Keep the rest aside. Blanch the leaves by submerging them in boiling salted water for 30 seconds and then cooling them down in cold water. Cut the rest of the cabbage into fine strips and fry in olive oil. Season with salt, pepper, nutmeg and cumin. Cut the chestnut mushrooms and the tempeh into cubes of approximately 1 cm. Slice the onion and finely chop the clove of garlic. Fry the chestnut mushrooms in the olive oil together with the tempeh. Add the onion, garlic, beans and lentils. Season with salt and freshly ground black pepper. Blend in a food processor until you obtain a nice granular yet sticky texture. Season with some soy sauce, smoked paprika, cumin, etc. to taste. Make the rolls Remove the thickest veins from the blanched cabbage leaves. Blot dry. Place the leaves one by one open on a cutting board and let the sides overlap clearly. Place a properly pressed layer of stewed cabbage on the leaves, and arrange the tempeh-lentil mixture in the middle. Roll up tight and place the cabbage on a sheet of puff pastry. Make a sturdy roll with the puff pastry, pressing the ends firmly and brushing the roll with the soy milk and turmeric mix. Bake in a preheated oven at 180°C for about 25 minutes. Mushroom gravy with red wine and smoked tempeh Cut mushrooms into quarters. Fry the mushrooms in hot olive oil over a high heat until they are a nice brown colour. Meanwhile, slice the onion, chop the garlic finely and cut the tempeh into small cubes. Add the onion, garlic and tempeh to the mushrooms and cook briefly. Add thyme, rosemary & bay leaves and deglaze with the red wine. Let the alcohol evaporate for about 2 minutes and then add the vegetable stock. Simmer everything for 20 minutes under a closed lid. Mix the miso and arrowroot with a few tablespoons of water to obtain a nice paste and add to the stew. Season with salt and pepper. Garnish with freshly baked wild mushrooms if available. Recipe: Pieter-Jan Lint Pictures: Toos Vergote (plantbasedfood)

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