When I decided to take on my theme of Bizarre and Outdated Cookbooks, I knew immediately that Mary Berry would have to feature in Vegan Mofo. As she’s written more than 70 cookbooks in her time, there have to be more than a few horrors lurking around somewhere.
Unfortunately it was very difficult to track down unwanted cookbooks by her since her rise in popularity after she began presenting The Great British Bake Off. After many failed attempts of rummaging through charity shops I took to the internet. By some miracle, I found the one seller who wasn’t charging a ridiculous price for her cookbooks and within a few days I had Mary Berry’s Favourite Recipes in my hands.
Whilst there were a few weird ones in here (Bacon Stuffed Hearts anyone?) most of the recipes included are classic British dishes and I was interested to get stuck in and do some veganising! There was one recipe in particular that caught my attention; Liver & Onions.
I used to fricking love liver and kidneys as a child. Weird right? Just thinking about it makes me feel a little queasy. I remember making a liver pate in my first few months of eating vegan and it just didn’t work for me. But, with 7 years of experience behind me, I was determined to give it another go.
Liver & Onions
- 3 large onions, sliced finely
- 4 large handfuls of either chestnut or portobello mushrooms, sliced
- 1 cup ground walnuts
- 1 cup of seitan, minced
- 50g plain flour
- 3 tbsp tomato ketchup
- 1 pint of beefy stock (make by mixing lots of yeast extract with boiling water)
- a splash of worcester sauce
- 1/4 cup nutritional yeast
- 1/4 cup onion gravy granules
- 1 bunch of parsley, minced
- salt and pepper
- oil for frying
- The first thing you want to do is to get the onions cooking. Heat a generous amount of oil in a pan and fry for 10-15 minutes until golden brown.
- Add the mushrooms, walnuts and seitan and cook until the mushrooms have released most of their liquid (a further 10 minutes or so)
- Stir through the flour and cook for a few minutes. Add the stock and ketchup and stir until the mixture has thickened.
- Add the worcester sauce, nutritional yeast and gravy granules and cook for a further 20 minutes
- Stir though parsley and a little salt and pepper before serving
|Faux Liver &; Onions with mashed potato
I have to say that this recipe was a huge success. The walnuts and seitan created a similar texture to liver whilst the parsley and walnuts added that sort of metallic blood-like element (ugh, I was such a disgusting child). The most important part of this dish was cooking those onions right down. They added depth and sweetness to the dish. It was a really great, hearty meal and definitely something I’ll be making over the winter months.
Of course, I’m sure if I were to present this to Mary Berry she would look at me as if I were a contestant on Great British Bake Off admitting they’d used shop bought pastry for their show stopper dish. But still, with or without her approval this is a recipe I’ll go back to time and time again.
|Mary Berry would not approve of faux liver and onions
I have to say that the first day of Mofo was incredibly exciting. There was so much amazing food popping up from all directions. I’d like to point people in the direction of these amazing Salted Caramel Glazed Chocolate Doughnuts by Allyson Kramer and the most adorable Frankenstein I’ve ever seen over at Fork and Beans.
Happy Bloggin’ folks!