Puff pastry stuffed with tofu meatballs
To prepare the fine-dining tofu meatballs, first peel the potatoes, cut them into 1.5 cm cubes and cook them in salted water. In two other pots, add the vegetables: in one, cook the peeled beets cut into 1.5 cm cubes, and in the other, cook the parsnips, also cut into 1.5 cm cubes, in lightly salted water until soft.
Drain the cooked vegetables. Blend the beetroot with 50 g margarine until creamy, and do the same with the parsnips. Mash the cooked, drained potatoes thoroughly with a potato masher until smooth. Then divide them in half, add one part to the beetroot puree and the other part to the parsnip puree. Adjust the flavors in both with a little salt, then set aside until serving.
For the vegan jus, put the orange cut into 1 cm slices, the chopped sage, the brown sugar, the tomato puree, the gochujang (but any spicy paste will do), the soy sauce in a large saucepan and pour over the vegetable stock. Cook over high heat, uncovered, for 50-60 minutes. During this time, the liquid will reduce by a quarter, i.e. thicken. Finally, strain through a sieve to get a nice, silky, thick sauce.
For the meatballs, crumble the tofu in a bowl, then add the panko crumbs, chopped walnuts, soy sauce, pepper, crushed garlic, starch, finely chopped sage leaves and tomato puree, then knead thoroughly until you get a moldable mass. Take the puff pastry out of the refrigerator, unroll it and place the cylinder formed from the tofu mass at the beginning of the longer part. Starting from here, roll up the puff pastry and seal it at the joint. Place the cylinder with the joint facing down on a baking sheet lined with baking paper, brush with a little melted margarine and plant milk mixture, and bake in an oven preheated to 180 degrees for 35-40 minutes. After baking, let it rest for 15 minutes before slicing.
Cut slices from the finished tofu meatballs, place them on plates in pairs, serve with the two types of mashed potatoes and drizzle with the vegan jus.
- Rest: 15 minutes
