Healthy Vegan recipes from Vegan Chef, Sebastien Kardinal at Novotel Mumbai Juhu Beach

Name of the recipe: Tofoie bold black truffle

Spokesperson: Vegan Chef, Sebastien Kardinal at Novotel Mumbai Juhu Beach

Foie gras is one of the emblematic figures of French gastronomy. It was impossible not to tackle it! This recipe is not a substitute but revisited a luxurious alternative and greedy that will bring a festive note and ethics at your table.

For 6 to 8 people

Preparation time: 15 minutes

Ingredients:

200g smoked tofu

60g cashew puree

5 gr of malt yeast

5 cl dry white wine

2 gr unrefined sea salt

20 cl natural soy milk

3 cl cognac

1 c-to-c mixture 4 spices (pepper, nutmeg, cinnamon, clove)

3 g agar powder

1 tablespoon oil with black truffle

10 gr of miso blond

20 gr of broken black truffles

Black pepper

Preparation:

In a bowl, mix together the tofu, mashed cashews, malted yeast, white wine and salt, until a homogeneous mixture aside.

In a small saucepan, bring to boil the soy milk with cognac, spices 4 and mix well. Add the agar and boil for 2 minutes, stirring continuously with a whisk. Pour the hot liquid on the first preparation. Pour the truffle oil, miso and pepper. Mix immediately with a blender to incorporate all.

Then add the broken black truffles and mix with a spoon, do not mix. Pour into 4 +/- cylindrical nonettes of 8cm in diameter, placed on a flat plate covered with cling film. Keep refrigerated for 2 to 3 hours.

Demolding by gently lifting the nonettes and then cut slices of the same size. Serve on toast.

My little more: As I'm not a crazy close, I love add slices of marinated truffles in olive oil. This gives power and a little grain in the tooth that has a particular charm al

Name of the recipe: Bourguignon

Spokesperson: Vegan Chef, Sebastien Kardinal at Novotel Mumbai Juhu Beach

Also called stew, it is a simmered dish that takes its name from its region of origin namely Burgundy. As usual in this kind of course, the goal was to tenderize meat pieces of second category. Hence, the long and slow cooking in a large volume of liquid and the Burgundy wine that is in the spotlight.

For 4 people

Preparation time: 60 minutes

Ingredients:

500g seitan (base)

150g smoked tofu

150g carrots

150g mushrooms Paris

100 gr of pearl onions

2 cloves garlic

Olive oil

1 i.e. s flour

1/2 liter of red wine of Burgundy

1/2 liter of water

1 ie s wine vinegar (optional)

1 bouquet garni

1 pinch of coarse salt

Black pepper

Preparation:

Note: Replace broth based seitan recipe with red wine.

Peel the carrots and cut into 5mm slices. Clean the mushroom stems, then cut into two fungi. Peel the pearl onions and garlic cloves.

Cut tofu into pieces (about 2 cm 1 cm) and then cut seitan in medium sized pieces.

In Dutch oven, heat a background of olive oil and cook brown the pieces of seitan. Press the garlic and add it.

Add the coloring, sprinkle with flour, mix with seitan and let brown. Pour red wine, water and bring to boil.

Add the bouquet garni and pepper, then add the salt. Simmer a few minutes then add the carrots and mushrooms. Cover and cook on low heat.

Meanwhile, in a skillet, brown the tofu pieces and pearl onions in a little olive oil, although brown then add all to the pot.

On simmer and cover it for 30 minutes on low heat.

Taste the juice and correct if necessary with salt and wine vinegar.

Cook it for another 10 minutes without lid and on high heat to thicken the sauce and concentrate on the flavors.

Serve with small fried potatoes.

Tip: According to the type of wine you use, the flavors will be affected. More or less sugar, more or less fruit, more or less acidity. It is up to everyone to choose a wine that matches their tastes, even cheat slightly by adding a little vinegar to balance overall

Name of the recipe: Scrambled eggs with mushrooms

Spokesperson: Vegan Chef, Sebastien Kardinal at Novotel Mumbai Juhu Beach

Prepare scrambled eggs without eggs, such was the challenge with this scrambled. When properly worked, tofu allows for this magic trick. This delicious recipe is presented with morels but can be broken down in many ways such as chanterelle, porcini or young, of course, truffles.

For 2 people

Preparation time: 20 minutes

Ingredients:

300g natural tofu

10 ml cider vinegar

2 c-to-c turmeric

100 g of soy cream

1 c-to-c of end unrefined salt

Black pepper

Nutmeg

150g mushrooms

10 grams of vegetable margarine

1 small garlic clove

1 dash of brandy

3 chives

Preparation:

Crumble the tofu between fingers finely enough in a container. Then, in a bowl, mix turmeric with the vinegar, add the soy cream and mix. Salt, pepper and grate equivalent to 1/8 of nutmeg. Mix tofu directly.

Chop the chives and add to the mixture.

Clean the mushrooms. In a hot pan, melt margarine and saute the mushrooms in mild heat for 10 minutes. Finish cooking by pressing the garlic over the mushrooms and deglaze with brandy.

In the pan, pour the mixture tofu and using a spatula, cook over medium heat, stirring strongly. Once the tofu takes on a yellow color (less than 5 minutes), turn off the heat and add the mushrooms.

Mix and serve with good bread.

My advice: If it is better to use fresh mushrooms in season, there are also frozen or dehydrated mushrooms that will perfectly fit into this recipe. The texture of the mushrooms will be a little different, but the typical taste of morels will be there.