Vegan baked "brie" en croute (in puff pastry) with vegan red wine onion jam

4 servings
30 min
35 min
Very Easy


Number of serving: 4
12-14 ounces extra firm tofu, drained

3/4 cup cashews

6 tablespoons nutritional yeast

3 tablespoons tahini (sesame paste)

1 tablespoon fresh lemon juice

2-2 1/4 onion powder

1 teaspoon salt (less if using lightly salted cashews)

generous 1/4 teaspoon garlic powder

1/8 teaspoon ground coriander

1 box Pepperidge Farm Puff Pastry

1 recipe Vegan Red Wine Onion Jam

Vegan Red Wine Onion Jam:

1 tablespoon olive oil

2 medium yellow onions, halved and slivered or diced (thickly or thinly; your choice)

coarse sea or kosher salt to taste

1/2 cup water

4 tablespoons brown sugar

1/2 cup red wine

2 tablespoons balsamic vinegar

1 tablespoon fresh lemon juice


  • Place first nine ingredients into a food processor fitted with a l blade and process until smooth. Line two soup bowls, approximately 5 inches in diameter, with plastic wrap and scrape half of mixture into each one. Smooth tops, fold edges of plastic wrap down to cover the tops, and weight. Refrigerate for 4 or more hours.
  • To assemble and bake:
    Remove both puff pastry sheets from the package and defrost on counter for 40 minutes. Preheat oven to 400. Carefully unfold puff pastry sheets and gently roll across the folds of each with a rolling pin just to help seal. Remove "cheese" molds from the refrigerator, and pull back plastic wrap from the tops. Invert each into the center of one of the sheets of puff pastry and remove plastic.
  • Bring corners of each puff pastry sheet to the center of its disk of cheese, pleating and folding to cover "cheese" completely and so that it will lie fairly flat. Carefully flip each one over and place a few inches apart on an oiled or Silpat lined baking sheet. Coax each pastry pouch into a near perfect circle with the palms of your hands.
  • Bake for 20-25 minutes or until golden brown and puffed. Remove baking sheet from oven, place on a wire rack and cool just a couple of minutes. Using a spatula, transfer each pastry wheel to a serving platter. With a serrated knife, slice "cheese" into small wedges and serve with seedless grapes and onion jam.
  • Vegan Red Wine Onion Jam:
    In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onions and salt generously to help extract moisture. Cook, stirring frequently, until onions began to soften and develop a little color.
  • Add water, raise heat just a little if desired, and continue to cook and stir frequently until onions become quite soft and most of moisture had evaporated. Add remaining four ingredients and resume cooking and stirring frequently until onions are as pulpy as you desire and moisture has evaporated.
  • Check for flavor balance, adding more sugar,wine, vinegar, lemon juice or salt to suit your taste. Feel free to flavor with a tiny pinch of cloves, cayenne, a bit of minced rosemary, etc., added in the last few minutes of cooking.


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