It’s the holidays. Christmas is close. And I am enjoying coming up with and creating a variety of plant based holiday dishes, including sweets, my family and I will get to experience. This year I made most of our holiday dishes early. Therefore, they are in our freezer ready to be warmed up again and eaten. However, there are still more foods I have been wanting to make for my family and me during this festive time of year. I’ve been in the kitchen pulling out various ingredients, combining them and readying myself for a pleasing end result. As usual, some of my recipes I am making for the first time. This to me is exciting.

Those of you who are aware of my endeavors as part of the Natural Food Art Cafe are familiar with my interest in learning about and making international dishes that are or will become universal. This year I decided to make sweet and savory treats that are internationally acclaimed and a special main entree I think others beside myself and my family will be delighted by. I took the opportunity to try an Asian food called bean curd. Bean curd is also known as dried tofu skin made from the skin of boiled soy milk. The varieties I tried were frozen bean curd, dried bean curd sheets and dried bean curd sticks. Each are delicious once seasoned and prepared by frying or searing, sautéing, baking or boiling. Bean curd has a mildly nutty taste with a meaty texture and takes on the flavor of the seasonings used.

This holiday season I was inspired to use bean curd sheets to make a stuffed bean curd Wellington. I first made my signature vegetable stuffing with chestnuts using baked Ezekiel bread ends. Once my stuffing was ready, it was time to start the process for completing my bean curd Wellington. Bean curd Wellington can serve as a main entree for any season, holiday and/or special occasion. And it’s a fun recipe to make… and, indeed… something different… something new… I’ll share the recipe below. I hope you get to enjoy your own bean curd Wellington… The vegan poultry flavored gravy I too made compliments it perfectly.

Stuffed Bean Curd Wellington w/ Vegan Poultry Gravy

I recommend using dried bean curd sheets for this recipe. There’s a little less time required for preparation and easier to roll. I bought my frozen bean curd from a nearby Japanese market and my bean curd sheets and sticks from a local Asian market. Albeit, bean curd can be purchased from Asian markets online, I highly encourage you to visit a store in your area to learn more about their ethnic foods.

Vegetable Stuffing Ingredients:

• Toasted Ezekiel bread ends
• Homemade or store bought vegetable broth
• Vegan butter
• Your choice of seasonings (recommended: sage, thyme, rosemary or Bell’s All Natural Poultry Seasoning)
• Herbamare or other natural salt
• Black pepper
• Garlic powder
• Onion powder
• Sautéed chopped carrots
• Sautéed chopped celery
• Sautéed chopped red or white onions
• Sautéed chopped parsley and/or cilantro
• Sautéed chopped tomato or sun dried tomato (optional)
• Sautéed chopped chestnuts

Toast your bread ends. I use Ezekiel bread ends I keep in the freezer. Once bread ends are toasted lightly season in an oiled baking pan then pour in melted butter and your vegetable broth and let soak until bread ends soften. Take a fork and stir ingredients until bread ends form into smaller, sticky pieces. When bread ends are small and sticky, spread stuffing evenly in pan then place in oven at 350 degrees Fahrenheit for approximately 35 minutes or more if needed.

While stuffing is in oven sauté chopped vegetables and chestnuts in vegan butter. Season with dressing seasonings. When sauté is ready and stuffing is out of oven add stuffing into pan with sautéed veggies and chestnuts and cook until stuffing is the taste and texture you like. Stir as frequently as required. A portion of your stuffing will be used with your bean curd sheets.

Bean Curd Roll Ingredients:

• Dried bean curd sheets
• Cold or warm water
• Vegan poultry bouillon
• Olive oil
• Vegan butter
• Herbamare (optional)
• Black pepper
• Paprika
• Onion powder (optional)
• Garlic powder (optional)

Soak whole bean curds sheets in cold or warm water for at least a few hours. If using cold water it is recommended to soak overnight or several hours. If using warm water soak for at least a couple hours. When bean curd sheets are re-hydrated and moist pat dry with paper towel to remove excess water. Make a baste using Olive oil, melted butter and half of a vegan poultry bouillon. Mix ingredients together then brush the inside top layer of bean curd sheets with your baste. Scoop vegetable stuffing with a large spoon. Place a portion of your stuffing across the top of the bean curd sheets. There should be enough stuffing across the top of your sheets to form a medium size roll. There should also be enough room at the top end of the sheets, at least 1-2 inches, to use to begin rolling your stuffing. Roll stuffing into the sheets until stuffing is fully wrapped and is in the center of your roll.

Baste the entire outside of roll with your liquid vegan poultry mix then lightly sprinkle on Herbamare or salt (both optional), black pepper and paprika. Onion and garlic powders are also optional for additional flavor. When roll is basted and seasoned place in oven at 350 degrees Fahrenheit for approximately 35 to 40 minutes or until exterior bean curd skin is crackly and crispy. Let roll sit for a short while then slice into 1 to 1 1/2 inch rounds when ready.

Vegan Poultry Gravy Ingredients:

• Cornstarch
• Vegan butter
• Half or whole vegan poultry bouillon
• Herbamare or salt (optional)
• Black pepper
• Onion and garlic powders (optional)
• Paprika (for color)
• Water

Create a rue by mixing together cornstarch, vegan poultry bouillon and butter in a sauce pan over medium heat. Once well combined add black pepper, paprika and water. Salt, onion and garlic powders are optional for taste. When all ingredients are well mixed let gravy simmer until it reaches a desired consistency. Pour gravy over bean curd Wellington slices and serve with additional stuffing and other delicious sides.

Here it is… A Christmas Recipe… Something Different… Something New… A Special Gift and Treat For You…

We have the capacity and potential to always be a blessing in our own lives, in the lives of others and in this magical and magnificent world of ours…

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