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Ingredients
• 2 table spoonsSummer truffle (replace with vegan tapenade if you don’t have)
• One cup of Portobello mushroom
• One red onion
• 2g Agar agar
• Black peper
• 5cl of Red wine
• Smoke tofu
• 20m ml Soja milk
• 100 Chikcpeaks
8 step process
Step 1 : cut the shalot and mushrooms
Step 1 : Cook everything : the chickpeas in a pot, the cut shallot onions in a pan with the mushrooms and the cut tofu for about 30minutes. 5 minutes before it being cooked ad the garlic.
(i used whoak chickpeas which need at leat 30 minutes to cook)
Step 2 put it all togheter in a a bowl, put the smoked toffu as well and mix and ad the truffle and wine
Step 3 : a low heat put in a pot the agar agar, the mushroom powder, and the agar agar. When it ccome to bowling only let it bowl for 30seconds
Step 4 : put the agar agar mix of step 3 in the mix of step 2 and blend
Step 5 : let it sit in the bowl for half an hour
(it its not thik enough blend in some flour)
Step 8 : one s the mix is consisten you can either put it in a cake mold either rol it in a baking paper so that it looks like a sausage and put it in the fridge for at least 30minutes