Mushroom Tofu Stew
Mushroom Tofu Stew is a gluten free, dairy free, and lacto ovo vegetarian recipe with 1 servings.
Mushroom bourguignon pithivier
Ingredients
- 250g chestnut mushrooms, roughly chopped
- 150g portobello mushrooms, roughly chopped
- ½ tbsp vegetable oil
- 2 shallots, peeled, trimmed and quartered lengthways
- 1 carrot, roughly chopped
- 3 thyme sprigs, leaves picked
- 1 garlic clove, crushed
- ½ tbsp tomato purée
- 1½ tbsp plain flour, plus extra for dusting
- 125ml red wine (check it's vegan)
- 250ml vegan vegetable stock
- 500g vegan puff pastry block
- soya milk, for glazing
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