Mushroom Tomato Slices Recipe
½ ounce (14 g) dried porcini mushrooms
1 cup (235 ml) boiling water
Broth, as needed
¼ cup (28 g) sun-dried tomatoes (moist vacuum-packed, not oil-packed)
½ cup (91 g) cooked black-eyed peas
1⁄3 cup (55 g) chopped red onion
¼ cup (60 g) ketchup
¼ cup (60 ml) tamari
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) 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
½ teaspoon white pepper
1¼ cups (180 g) vital wheat gluten, plus more if needed
¼ cup (30 g) nutritional yeast
¼ cup (32 g) soy ﬂour or chickpea ﬂour
2 tablespoons (24 g) instant tapioca, such as Minute Brand
1Add 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 (160 ml) liquid. If you don’t have the full 2/3 cup (160 ml), add broth or water to make up the difference. Rinse the mushrooms well to remove any dirt.
2Combine 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.
3In 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 (15 ml) broth or (9 g) 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 (30.5-cm) pieces of foil. Form into 2 rolls about 5 inches (13 cm) long. Roll the foil around the mixture, twisting the ends to enclose the mixture.
4Prepare a steamer. Steam the rolls for 1 hour 15 minutes. Preheat the oven to 350°F (180°C, or gas mark 4). 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.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.