VEGAN OXTAILS

Ingredients
1 can black eyed peas, drained and rinsed
1 cup lentils, cooked as directed
1 1/2 cups mushrooms, sliced
(I prefer black shitake mushrooms from an Asian market) these mushrooms have a much meatier consistency. However, you can use any type of mushroom you like.
2 tablespoons oil
2 teaspoons of mushroom seasoning
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon paprika
1 can butter beans
1 cup peppers and onions mix
2 cups veggie broth
1/4 cup flour for mixture
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons flour for thickening
1 tablespoon browning seasoning sauce.
Salt and pepper to taste
1 bamboo shoot, Asian market
Plastic wrap
In large sauce pan, add oil over medium high heat, sauté mushrooms until tender and browned, about 5 – 7 minutes, turn off heat and remove from pan to mixing bowl. Allow mushrooms to cool to room temperature.
In food processor, add black eyed peas and cooked mushrooms, pulse until combined. Empty into mixing bowl with cooked lentils.
Once added to bowl, add mushroom seasoning, salt, onion powder, garlic powder, paprika, and oregano, mix until well combined.
Add the flour to the mixture to form a ball. The mixture will be somewhat sticky. Thats ok.
Grab your plastic wrap, coat with the remaining flour and spread evenly. Place mixture onto the plastic wrap and spread into a single rectangular layer.
Add the bamboo sprout to the middle and with the edges closest to you and start to roll away from you to form a log and close the mixture around the bamboo sprout.
Wrap the plastic on the ends to ensure they are closed.
Refrigerate overnight to mixture to become firm. (I usually let it refrigerate for 2 days, it just works better, in my opinion.)
After 1 or 2 days, remove from the refrigerator and the plastic wrap.
With a sharp knife, cut 2 to 3 inch pieces. You will need to reshape them after cutting, the mixture is still soft but more firm then when first mixed.
In large sauté pan, add oil over medium-high heat. Add the vegan oxtails and brown on all sides.
Once browned remove from heat.
Mix brown seasoning sauce and vegetable broth together, pour into the pan, stir up all the pieces from the pan.
Add butter beans, peppers and onions in the broth, bring to a boil. Add oxtails and reduce heat to a simmer.
Cover and continue to simmer for 10 – 15 mins Check on the oxtails and stir to avoid them sticking to the pan. Remove from heat and let sit for 5 minutes.
Serve with your favorite sides.