Whether you are vegan, vegetarian, struggle with a food intolerance or simply health-conscious, we all sometimes get cravings for foods we used to love. This festive recipe definitely ticks one of my boxes!
Photographing food for a living has got to be the best job in the world…. but there is one slight drawback! I always photograph food out of season, in time for publishing dates. When I came back from my summer holidays in August it was straight into shooting Christmas menus while the sun was blazing and the kids were splashing outside in the paddling pool.
The dishes below were part of a commission for the Vegetarian Society – you can view the recipes here:
Juniper Croquettes (vegetarian)
Rose Elliott’s Pine Nut Roast (vegetarian)
Apple and Rosemary Crowns with Wild Mushrooms and Puy Lentils (vegan)
One of the reasons why blogging is so much fun for me is that I actually get to cook and photograph food that is in season 🙂 Ladies and gentlemen, it doesn’t get more seasonal than Stollen and this vegan recipe is a real joy to share! Three festive cheers and a drumroll… and without further ado…
The perfect vegan Stollen
This is enough for 2 Stollen or 20 individual mini cakes – use your biggest mixing bowl!
125g dairy-free margarine
400g silken tofu
2 quantities of egg replacer
500g spelt or plain wheat flour
1 tsp bicarbonate of soda
generous pinch of salt
50g dried cranberries
50g chopped dried apricots (optional)
100g candied lemon and orange peel
125g chopped blanched almonds
zest of one lemon
200g marzipan (I used brandy marzipan for an extra festive flavour)
This is where it gets easy:
Use a handblender to mix the silken tofu and margarine until smooth.
Combine all dry ingredients in a large bowl and add the tofu mix and egg replacer.
Knead until the dough comes together.
For each Stollen, roll the marzipan into a thick rope and place it lengthways in the centre of the dough. Fold the dough over to cover it. Then fold the seams together to seal the marzipan in (make sure it’s not peeking out on the ends). For the mini cakes, I put some of the Stollen mixture in each case added a little ball of marzipan and covered it with more of the dough.
Bake at 180˚C in a pre-heated oven. Mini Stollen take about 20-25 minutes, large Stollen about 40 minutes. Cover with foil once they have turned golden brown to make sure the Stollen gets baked properly without burning.
Dust with plenty of icing sugar for a festive delight. Time to put on the kettle and some festive music. Enjoy!
Have you started planning your festive menu yet? I’d love to know what’s happening in your kitchen this Christmas.