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Title: Vegetable Yuba Parcels
Categories: Vegetarian
Yield: 4 Servings

1/4 c Walnut or pecan pieces;
- toasted
2 cl Garlic; crushed
3 Scallions; chopped
1 c Potato; cooked; diced
1 c Great northern beans;
- cooked or canned,
- drained, rinsed,
- patted dry
1/2 c Rolled oats
1/2 c Broccoli florets;
- steamed until
- crisp-tender,
- then blotted dry
1/2 c Peas;
- fresh or thawed,
- blotted dry
2 tb Fresh parsley; minced
1 ts Salt
1/8 ts Cayenne
2 tb Olive oil

These versatile parcels lend themselves to a variety of sauces, from a
fruity chutney or peanut sauce to a spicy salsa or mushroom sauce.
You may alter the seasonings to complement the sauce you are using.
For example, you might add some minced fresh ginger if using an Asian
sauce or a little minced thyme if serving with a mushroom sauce. Use
a leftover baked potato, if available. If not, peel, dice, and saute
or bake a medium-sized potato until tender. Cooking in water will add
too much moisture to the patties. If you can't find yuba, you can
make these patties without it.

In a food processor, combine the walnuts, garlic, and scallions, and
process until finely ground. Add the potato, beans, oats, broccoli,
peas, parsley, salt, and cayenne, and pulse until finely chopped and
well combined. Shape the mixture into 4 balls of equal size and
flatten into patties about 1/2" thick. Place the patties on a plate
and refrigerate for 30 minutes.

Heat 1 tb olive oil in a large skillet over medium heat. Add the
patties and cook until golden brown on both sides, about 4 minutes
per side. Remove the patties from the skillet and set aside on paper
towels to cool.

Cut the yuba sheets in half to make 4 pieces. Soften with a little
water if necessary, to make pliable. Place a vegetable patty on the
lower 3rd of each yuba piece. Fold the sides over onto the patty and
roll up to enclose the patty and create a flat parcel.

Heat the remaining 1 tb olive oil in another large skillet over medium
heat. Add the parcels and cook until golden brown and crispy on both
sides, about 3 mintes per side. Serve at once.

Recipe by Vegan Planet by Robin Robertson

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