Francesinha
Vegan Francesinha with tofu, pleurotus mushrooms, sausage and courgette, drenched in a delicious sauce.
INGREDIENTS
For the Sauce:
- 300 ml Tomato purée
- 2 dl Beer
- 0.5 cup Soy plant milk
- 1 dl Plant cream
- 150 ml Port wine
- 0.5 cup White wine
- 1 tbsp Mustard
- 1 tbsp Soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp Garlic powder
- 1 leaf Bay leaf
- 1 cup Homemade vegetable stock
- Smoked paprika, to taste
- Salt, to taste
For the Filling:
- 4 slices Bread
- 8 slices Plant cheese (e.g., Violife)
- 100 g Pleurotus mushrooms
- 2 Vegan sausages
- 200 g Tofu
- 100 g Courgette, sliced
INSTRUCTIONS
For the Sauce:
- 1 Combine all the ingredients in a pan and stir well. Put on the heat and let it reduce for at least 1 hour (if you have time; otherwise a shorter simmer will do).
For the Francesinha:
- 1 Slice the tofu horizontally into two halves. Marinate the tofu in soy sauce, garlic powder, sriracha and lemon.
- 2 Heat a drizzle of olive oil in a frying pan until hot.
- 3 Sauté the mushrooms, season with salt and pepper, and set aside.
- 4 Sauté the courgette, season with salt and pepper, and set aside.
- 5 Cut each sausage crosswise and then each half lengthwise. Grill until toasted and set aside.
- 6 Grill the tofu and set aside.
- 7 Toast the bread and set aside.
- 8 In a deep plate, layer the Francesinha as you like. Suggested order – 1 slice of bread, 4 slices of courgette, a portion of tofu, 4 slices of sausage, half the pleurotus, another slice of bread. Top with 4 slices of cheese.
- 9 Pour 3 ladles of sauce over the top.
- 10 Microwave for 1 minute to melt the cheese.
- 11 I usually serve it with fries cooked in the air fryer. It’s ready to serve.
