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“A unique pudding that goes well with salad, taken from Linda Majzlik's 'A Vegan Taste of the Caribbean'”
READY IN:
3hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Add textured vegetable protein to the vegetable stock, cover and leave for 1 hour.
  2. Gently fry the onion and garlic in the oil, until softened.
  3. Add the mushrooms, and fry until the juice begins to run, then remove from heat.
  4. Place the soacked textured vegetable protein in a sieve and press out any excess liquid, then add it to the pan together with the rest of the ingredients, and mix well.
  5. Spoon the mixture into a non-stick 7 inch square pan. Press down firmly and evenly, cover and chill for 2 hours.
  6. Spray lightly with light olive oil, then bake at 400 for 35-40 minutes, until browned.

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