Vegetable Pudding Windsor

Soak the rolls in hot water. In the meantime, peel and dice the shallots, clean and slice the mushrooms. Heat the oil, fry the cashews in it, remove from the frying pan and set aside (keep 2 tbsp. for decoration). Fry the shallots in the frying pan until golden, then add the mushrooms and fry them briefly as well. Mash the tofu with a fork in a large baking bowl. Rinse the lemon in hot water and dry. Grate half of the zest, squeeze 2 tbsp of juice from one lemon and add to the tofu. Squeeze the soaked bread very well and add to the tofu in the baking dish form. Add the toasted nutmeg seasoning, cashews, tamari, vegetable soup, salt and pepper and stir in the chopped parsley. Stir the flour with the baking powder, together with the breadcrumbs to the remaining ingredients form and mix well. Coat a pudding mold and the lid well with oil, sprinkle with bread crumbs and pour in the pudding mixture, closing the lid with a clamp.

Place the pudding mold in a high saucepan. Pour in enough boiling water until the mold lifts and begins to float. Cook in a simmering water bath for 2 hours, adding boiling water occasionally. Remove the pudding from the water bath, let it cool a little, turn it out onto a serving plate and decorate with the cashews.

Addition

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