Endive and Leek Rolls with Mushroom Cream

Prep: 20 Minutes      Cook: 20 Minutes    Serves: 4

  

2 leeks, whites only, thinly sliced

1 Belgian endive, thinly sliced

4 cups water

8 tofurky slices

4 large cremini mushrooms, thinly sliced

4 large button mushrooms, thinly sliced

1 large Portobello mushroom, thinly sliced

1/2 teaspoon dried thyme

2 tablespoons brown rice flour (or choice of thickener)

1 tablespoons vegan margarine

1 green onion, thinly sliced

Salt and pepper to taste

Instructions: 

1. Bring salted water, leeks and endive to a boil on high, reduce heat to medium and
simmer for  6-7 minutes, strain leeks and endives from water, set leeks and endive aside

2. Add mushrooms and thyme to liquid and bring to a slow simmer for 5 minutes

3. Reduce to medium low, add two tablespoons of the hot liquid to 2 tablespoons of flour in small bowl and whisk until smooth

4. Stir rice mixture into mushrooms and simmer until liquid has thickened to a gravy like consistency, season with pepper (salt if needed)

5. Fill the end of each tofurky slice with 1-2 tablespoons of leek endive mixture and roll up

6. Place rolls in groups of two in baking dish and top with mushroom sauce

7. Bake in 375° oven for 4-5 minutes or until tofurky slices are hot to touch

8. Garnish with green onions

If mushrooms are not your thing, try a cashew gravy or perhaps a lemon velouté. Serve with a salad or brown rice, whatever happens to be your fancy!