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Ingredients
US|METRIC
2 SERVINGS
- 2 eggplants (small)
- 1/4 cup canola oil
- 1 1/2 cups red wine (I used a cheap Merlot)
- 2 Tbsp. soy sauce
- 1 tsp. onion powder
- 2 tsp. garlic powder
- 1 3/4 cups vital wheat gluten
- 1/2 cup chickpea flour
- 1/3 cup nutritional yeast
- 8 oz. button mushrooms (thinly sliced)
- 4 Tbsp. olive oil
- 2 lb. seitan (Red Wine, large diced)
- 1 lb. carrots (thickly sliced)
- 2 yellow onions (sliced)
- 4 garlic cloves (minced)
- 750 mL dry red wine (I used Pinot Noir)
- 3 1/2 cups vegetarian chicken broth (homemade or bought)
- 1 Tbsp. tomato paste
- 1/2 tsp. dried thyme
- 1 lb. pearl onions (frozen and peeled)
- 1 lb. cremini mushrooms (halved and medium sliced)
- 5 Tbsp. Earth Balance Margarine
- 4 Tbsp. flour
- 1 tsp. cornstarch
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