Vegetarian escargot
Preheat your oven to 200 degrees celsius.
Ingredients
80 grams tempeh, cubed and rolled into little balls
2 large cloves of garlic, crushed with ½ teaspoon of Maldon sea salt
1 large handful freshly parsley, roughly chopped
80 grams of butter
Use a fork to mash the garlic, butter and parsley together. Once mixed thoroughly, pop it back into the fridge to chill for 5 minutes. Smear ½-1 teaspoon sized lump of the garlic and parsley butter over each ‘snail’. Sprinkle a bit more sea salt over the top and give the snails a generous dusting of black pepper.
Bake your vegetarian escargot in the oven for 12-15 minutes on the highest shelf. Halfway through the baking, take them out and turn the tempeh over so all sides of the tempeh get a good browning!
Serve with lots of crusty bread (for mopping up the butter) but do wait for a couple of minutes until the butter stops bubbling because these babies will be nuclear hot!
what a fun idea….one that I will enjoy making too
matt’s going to make this for me!
YUM.
:))
This recipe looks fantastic. What kind of pan is that? A muffin tin?
Hi, no it’s an earthenware dish designed specifically for baking escargot. I was really lucky as I managed to find it at a car boot sale for £1 🙂