Flax seed eggs

Recipe:  Add 1/2 cup of organic whole flax seeds (not ground) to 4 cups of water and bring to a boil.  Reduce the heat and simmer uncovered for roughly 30 minutes.  Stir occasionally.  After 30 minutes, remove from the stove. Use a strainer to separate the gel from the seeds. Let the gel cool before using. (I stuck mine in the freezer for 20 minutes and then added it to my recipe.)  

3 Tablespoons is the equivalent of one real egg. I have read that the remaining gel stays fresh for a couple of weeks in the refrigerator.

Warning:  It takes technique to be able to spoon it after it has cooled.

No-beef Wellington.

Delicious experiment for Christmas. 

Ingredients:

1 350gram block of smoked tofu

1 tin red kidney beans in flavoured brine

Mushrooms

1 onion

2 rolls of vegan puff pasty

Mustard 

Sprigs of rosemary 

Ina Paarman beef style stock powder 

Chickpea flour

Method

Mash the tofu in a bowl

Add the beans with sauce and mash some more

Add beef style stock to taste 

If the mixture is sloppy add Chickpea flour and mix

Put mixture in a loaf pan and cook till firm

Fry chopped onions and mushrooms until brown. 

Let everything cool.

Assemble:

Cut the loaf of tofu in half

Divide the mushroom mixture in half

Place each half tofu loaf of a sheet of pasty. 

Spread with Mustard 

Spread the mushroom mixture on top

Add a sprig of rosemary 

Wrap in the pasty

Place in a fridge and let it all rest

Bake in a hot oven till pasty is crispy. Serve with cranberry sauce.