Tuesday, 28 April 2015

"Lobster" Bisque

"Lobster" Bisque

3 tps vegan fish paste
1 Tbls vegan fish sauce
3 1/2 cups water
1 small packet of silken tofu
2 egg replacers (as per packet instructions)
1 Tbls soy sauce (I used Tamari)
1 Tbls cooking sake (or Japanese rice wine)
1 tsp potato starch mixed with 2 tsp water
2 shallots (spring/green onions) chopped
2 Tbls vegan buttersalt to taste

Bring the water and stock to boil in a medium - large saucepan.
Stir in soy sauce and sake.
Add potato starch mix and stir quickly.
In a medium bowl whisk egg replacers with silken tofu & shallots, adding more water if needed for that "beaten egg" consistency.
Pour in the tofu mixture then transfer to a blender and blend until smooth.
Return to pan on a low heat and melt in the butter.Once warmed through serve, adding more salt if needed or chilli flakes if you prefer it hotter.

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