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Recipes
 Asparagus
and Cheatin'
Meatie Spears
with vegan hollandaise sauce
12 fat spears of asparagus
30g vegan margarine
1 packet Redwood Cheatin Pepperoni Style slices or Ham Style slices
- Pre heat oven to
180C/350F/Gas Mark 4
- Cut Cheatin slices into
strips and wrap around the asparagus
- Brush each spear lightly with
margarine
- Cook for 3-4mins until
lightly roasted
- Serve with vegan Hollandaise
Sauce
Vegan Hollandaise Sauce
6 pepper corns
1 dried bay leaf
40g silken tofu
125g/4oz vegan margarine
1tsp tumeric
lemon juice, salt and pepper to taste
1. Put the vinegar in a small
pan with the peppercorns and bay leaf. Reduce the vinegar over a high
heat until there is only 1 tbsp left. Strain the peppercorns and the bay
leaf from this reduction.
2. Put the silken tofu in a food processor with the vinegar reduction.
3. Gently melt the marg so the solids fall to the bottom of the
saucepan.
4. Add the tumeric and turn the food processor on and slowly pour the
marg on to the tofu with the motor still running. The sauce will start
to thicken. When only the butter solids are left, stop.
5. If the sauce is too thick, add a little hot water.
6. Season to taste with salt and pepper and a little lemon juice.
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