Mushroom Tomato Slices

Mushroom Tomato Slices Recipe

By Veegs


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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