Vegan Gastronomic Panettone


Servings: 8
Prep time: 40
Cooking time: 45
INGREDIENTS
INSTRUCTIONS
  1. For the panettone: in a wide bowl, pour the milk and the yogurt, both at room temperature, then add the brewer’s yeast and the sugar and let them melt. In another bowl, blend the Manitoba and the wheat flour, the sage, the thyme and the chives. Gradually incorporate part of this mixture to the liquids to obtain a sticky batter. At this point, add the margarine and a pinch of salt, knead for a few minutes and add the remaining flour, kneading the dough for other 20 minutes to obtain a uniform dough. Cover the dough with a kitchen towel and let it raise in the bowl for about an hour. Knead the pasta for a few minutes, give it a round shape and place it in a 18.5cm panettone mold (if you can’t find it, use a similar shaped pan and cover it with parchment paper, leaving excess paper at the top border). Let the dough raise for at least a couple hours. Once it’s done, bake the panettone for 45 minutes at 180°C. let it cool completely before slicing it. If you can, prep it the day before stuffing it, and keep it wrapped in aluminum foil to facilitate the slicing process.
  2. For the tofu spreads: in a food processer mix the tofu, the yogurt, the lemon juice and the oil to obtain a cream, add salt to taste in the end. Divide the spread into 4. Mix the first one with the chopped parsley and put it in a bowl. Mix the tomatoes with the second part of the cream and put it aside, let the third and fourth part of the spread natural and gather them in the same bowl.
  3. For the radicchio salad and raisins filling: clean and slice the radicchio salad. Rehydrate the raisins with some water. Mince the garlic and sauté it in a pan with 2 tablespoons of oil, the raisins and the pine nuts, then add the radicchio and keep cooking for 10 minutes, until the veggies are done. Add salt and pepper to taste in the end.
    For the mushrooms filling: mince the garlic and sauté it in a pan with 2 tablespoons of oil, the thyme and the sage. Slice the mushrooms and add them to the pan, then add salt, pepper, and cover with a lid. Keep cooking on a low-medium heat for about 10 minutes. Then, remove the lid, add the parsley and raise the heat to shrink the liquids.
    For the endive and walnuts filling: slice the endive into thin slices. Mince the onion and sauté all the ingredients it in a pan on a medium heat for about 15 minutes or until the liquids have shrunk.
    For the cabbage and apples filling: chop the apple into 2cm cubes. Thinly slice the white cabbage. Reunite the apple and the cabbage in a bowl and season it with the fennel seeds, a teaspoon of olive oil, a drizzle of apple cider vinegar, salt and pepper.
  4. Preparation and assembly: use a long serrated knife, same as the one you use for bread. Consider you have to divide the panettone into 8 equal slices. Start from the top, cutting the cap at first around the surface, then go deepest to reach the center. This way, you’ll make sure to obtain parallel regular layers. Proceed the same way to make the rest of the slices. Pair the 8 slices into 4 couples. Start from the 2 bottom sections, and spread them both with the natural tofu spread. Place the bottom slice on a serving plate and cover it with the endive filling. Layer the other slice on top as if it was a sandwich.

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