Monday, 9 September 2013
These are something I have wanted to make for a long time! Based on the french cheese and ham grilled sandwich, these yummy little bread cases filled with vegan sausage, tofu egg and cashew nut cream are perfect for breakfast, a lunch time treat or a picnic! There are a few components but are super easy to make!
12 slices of fresh brown bread (you could use white)
1 packet of Granose sausage mix (hydrated following the packet instructions)
1/2 tsp of mixed herbs
Pinch of Salt
1 packet of Nori Mu Tofu
1/2 tsp of Miso Paste
1/2 tsp of Mustard
1/2 tsp of Thyme
Juice of half a lemon
1/4 Cup of Nutritional Yeast Flakes
1 Tbsp of Potato flour or Egg Replacer
1/4 of a tsp of Turmeric
Pinch of Salt and Pepper
Cashew Nut Cheese:
1 Cup of Cashews (they are best soaked over night but you can do this with unsoaked cashews)
Juice of Half a Lemon
1/4 Cup of Nutritional Yeast
1/4 Cup of Olive Oil
Salt and Pepper
1/4 Cup of Water
Roll out the slices of bread using a rolling pin. Cut off the crusts and gently press and line a muffin tin with the slices.
Then with the hydrated sausage mix add the herbs and salt and mix well. Divide the sausage mix out evenly between each bread case and press down.
Next in a bowl lightly chop up the tofu with a fork. Next add the miso, mustard, thyme, lemon juice, nutritional yeast, potato flour and turmeric and gently mix to combine. Then add salt and pepper to taste. Layer this mix in the bread cases on top of the sausage mix. Place in the oven for 25 mins on 200c Keeping an eye on them the edges of the bread don't burn.
In a processor add the cashews, lemon, nutritional yeast, olive oil and salt and pepper and blitz. Slowly add the water a bit at a time until a spoon-able paste forms. You don't want this overly runny.
Take the Croque Madams out of the oven and spoon in some of the cashew nut cheese. Return to the oven for 5 mins. Then serve!