Christophenes Farcies

Name: Christophenes Farcies
Yield: Serves 4
Ingredients: ¼ teaspoon white pepper; pink or sea salt and black pepper; ½ cup (50 g) bread cubes, preferably whole wheat; 1 cup (240 ml) unsweetened nondairy milk; 4 christophenes (chayotes), halved lengthwise and cored (see Island Tips); ½ onion, minced; 3 green onions, minced; 1 tablespoon vegan margarine; 1 cup (200 g) chopped Holiday “Ham” or smoky vegan sausage; ⅓ cup (35 g) textured vegetable protein (TVP) granules (see Island Tips); ¼ Scotch bonnet or habanero pepper, minced; 2 garlic cloves, pressed; ⅓ cup (80 ml) boiling water; ¼ teaspoon Angostura bitters, optional; 2 tablespoons fine bread crumbs; 2 tablespoons finely chopped parsley; 1 teaspoon liquid smoke; 3 tablespoons unbleached all-purpose flour; 2 tablespoons vegan margarine; 2 tablespoons grated vegan cheese, optional

Stuffed Christophenes

Preparation info

Serves
4

Difficulty
Medium

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

I have veganized this French West Indies favorite, which is usually offered as an appetizer. The traditional version typically contains meat, and it also relies on bread soaked in milk. In my version, I use a rich roux added to the bread cubes to create additional depth in the flavor.

Ingredients

4 christophenes (chayotes), halved lengthwise and cored (see Island Tips)

French West Indies
Starter
Vegan
Caribbean

Method

Lightly salt the cavities of the christophenes. Steam them for 30 minutes, until the flesh is tender, replenishing the water if necessary. Remove the christophenes from the steamer to speed cooling.
To make the filling, first pour the boiling water over the TVP, stir, and cover. Let the TVP hydrate for 5 to 10 minutes. If any liquid remains, drain it off. H