Vegan Chestnut Velouté and Porcini Doughnuts

This delicious appetizer is a plant-based adaptation of a recipe from the restaurant Terre à Terre in Brighton. It takes something one would normally associate with sweet and puts a savoury spin on it.

Vegan Chestnut Velouté and Porcini Doughnuts

CATEGORY: Entrée

YIELD: 5 

INGREDIENTS 

Porcini Mushrooms

• Flour 250 g 
• Yeast 6 g 
• Water 125 g 
• Thyme Leaves 3 g 
• Olive Oil 30 g 
• Caster Sugar 10 g 
• Flax Seeds 1 tbsp 
• Water 2 tbsp 
• Nutritional Yeast 10 g 
• Porcini Mushrooms 20 g

 

Chestnut Velouté 

• Chestnuts (cooked) 150 g 
• Almond/Oat Milk 300 ml 
• Cinnamon ½ tsp 
• Nutmeg ½ tsp 
• Cumin ½ tsp 
• Salt 

 

DIRECTIONS

Porcini Mushroom Methods

• First to prepare the mushrooms, blend the porcini/dried bolet mushrooms and nutritional yeast to a fine powder. You can sieve the resulting powder to be sure there are no large pieces left.
• We will now use a vegan alternative for an egg, using 1 tbsp ground flaxseeds and 2 tbsp of water.  Mix this together and let it swell.
• Dissolve the yeast in the water and let this begin to foam.
• In a mixing bowl with the dough hook, add the ‘flax seed egg’, flour, butter, thyme leaves, sugar, and finally the yeast mixture.
• Mix on medium speed for 5 minutes, the dough should be soft not sticky.
• Form 30 balls and place on a baking tray covered with a plastic container and leave to prove for 30 minutes.
• Use a container rather than a damp towel as the doughnuts can stick easily.
• Heat the fryer to 180C and cook regularly turning until golden brown.
• Drain on some paper towel and then dust generously with the mushroom powder and a pinch of salt.
• Serve immediately as they are best when they are warm.

 

Chestnut Velouté Method

• If using precooked chestnuts, open the packed and then roughly break them up with a knife or by hand.
• Place in a saucepan and then cover with the plant-based milk of your choice, oat milk is a personal preference.
• Add the spices and a good pinch of salt then gently cook the chestnuts and milk for around 20 minutes on a low temperature.
• Be careful to stir regularly as the chestnuts can catch on the bottom easily.
• Leave the mixture to slightly slightly and then transfer to a blender, carefully blend this to a smooth consistency, the starch in the chestnuts may thicken this more than desired in which case, add more milk.
• The velouté should be a nice thick consistency, but thin enough to drink from a coffee cup.
• Take a small amount of oat milk and froth with a coffee machine or hand whisk for a cappuccino effect.
• Grate fresh nutmeg, season, and enjoy!