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Mushroom and Chestnut Stuffed Seitan Roast with Gravy
GREEN EVI51Ingredients
3Hours
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Ingredients
US|METRIC
6 SERVINGS
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1/3 cup walnuts
- 1/3 cup hazelnuts
- 1/3 cup sunflower seeds
- 15 cups chestnuts (cooked)
- 2 cups mushroom (I used shiitake)
- 2 Tbsp. tomato paste
- 2 Tbsp. barbecue sauce
- 2 Tbsp. apple cider vinegar
- 1/2 cup red wine
- 1 cup prunes (chopped)
- 1/4 tsp. freshly ground nutmeg
- 1 tsp. sweet paprika powder
- 1/2 tsp. smoked paprika
- 1 tsp. fenugreek
- 3 fresh sage leaves
- 1 Tbsp. fresh oregano
- 1 tsp. fresh rosemary
- 1 cup fresh parsley
- 1 pinch canela
- 2 Tbsp. vegan butter (optional)
- salt
- pepper
- 15 cups vital wheat gluten (250 g/8.8 oz)
- 1/4 cup nutritional yeast
- 1/2 Tbsp. garlic powder
- 1/2 Tbsp. onion powder
- 1 tsp. curry powder
- 1 tsp. za'atar
- 1 Tbsp. dried marjoram
- 1/2 can white beans (drained and rinsed)
- 1 cup vegetable broth
- 1 Tbsp. tomato paste
- 1 Tbsp. mustard
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. miso paste
- 1 Tbsp. soy sauce
- 1 tsp. liquid smoke
- 1 dash hot sauce
- salt
- pepper
- 15 Tbsp. vegan butter
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 3 Tbsp. flour (your choice, I used oat flour)
- 2 Tbsp. soy sauce
- 1 cup milk (plant, your choice, I used oat milk)
- 4 Tbsp. nutritional yeast
- salt
- pepper
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