x (quatre_vingts) wrote in vegancooking,
x
quatre_vingts
vegancooking

Italian boats

This is a recipe I first made in Girl Scouts ages ago, made at home from time to time, and then somehow forgot about when I went veg. Usually you just mix meat, cheese, and pizza sauce for the filling, but here's a vegan version. It's a nice, easy, approximate dish to make. Sort of like hot pockets, or maybe inside-out pizza, or, uh, lasagna bread or something.

Two 12-inch baguettes--look for very rounded, crusty ones
1 cup Boca grounds or reconstituted, flavored TVP (rehydrate in "beef" broth)
1/2 cup shredded soy mozzarella
2 handfuls baby mushrooms, cleaned and chopped
about 2 cups pasta or pizza sauce
1 package firm lite tofu, drained
garlic and Italian seasoning blend to taste
juice of 1 large lemon
1/2 cup thawed and squeezed frozen spinach
1/2 cup shredded soy mozzarella
aluminum foil

Preheat oven to 325. Cut loaves of bread in half and remove most of the soft inside part. Place it in a bowl, cover, and set aside.

Place the tofu in the blender and purée until smooth. Pulse in seasonings and lemon juice. Stir in spinach, soy cheese, and mushrooms. (Yeah, you're basically making lasagna filling.) Set aside.

Mix together grounds/TVP and gradual amounts of tomato sauce to your liking. You don't want it to be too saucey. Add seasonings here if desired.

If you like, at this point you can combine all your fillings into one large bowl, or you can add them in layers. Holding a baguette "shell" vertically, begin spooning the fillings inside, alternating tofu ricotta and TVP-sauce layers. Kinda like a parfait. Stop a couple inches from the end. Then take a large sheet of foil and carefully, tightly wrap your "boat". Repeat with the other three baguette shells.

Place the boats on a cookie sheet and stick in the oven for 15 minutes or until the outside is crispy and the insides are hot. Each person can take one boat, or you can slice them for many people which makes it messy, but fun; that's how we did it in the scouts. Serve with a nice big salad and the insides of the bread.

These also cook up nicely over a fire--you can fire up the barbecue pit or make them on camping trips, in which case you'd want to bring less perishable fillings, like dry TVP, canned sauce, canned veggies, etc. Try it with your other favorite pizza toppings, like veg pepperoni, different shredded cheeses, parmesan, artichoke hearts, bell peppers, olives; use herbed bread or a pesto sauce...yay creativity, the list is endless here!
Tags: ethnic food-italian, ethnic food-italian-lasagne
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