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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegetable oil
- 1 onion (blitzed)
- 1 stick celery (blitzed)
- 11 oz. mushrooms (Chesnut, blitzed)
- 5 cloves garlic (blitzed)
- 1 Tbsp. dried oregano
- 1 Tbsp. dried basil
- 1 Tbsp. dried sage
- 1 tsp. fennel seeds
- 1 Tbsp. dried rosemary
- 1 tsp. cracked black pepper
- 2 tsp. sea salt
- 1 cup red wine
- 1 cup vegetable stock
- 3 Tbsp. tomato puree
- 1 Tbsp. miso paste
- 1 cup firm tofu (patted dry & crumbled fine)
- 3 1/4 cups vital wheat gluten
- 1 1/2 cups red wine
- 1 cup chopped tomatoes (from a can)
- 1 1/2 cups vegetable stock
- 1 bay leaf
- 1 Tbsp. sea salt
- 2 tsp. black pepper
- 1 handful fresh thyme
- 1 sprig rosemary
- 1 white onion (finely chopped)
- 3 cloves garlic (minced)
- 1 handful fresh thyme (chopped)
- 2 tsp. sea salt
- 2 tsp. cracked black pepper
- 1 cup red wine
- 1 can chopped tomatoes
- 1/2 cup water
- 1 Tbsp. tomato puree
- fresh basil
- pasta
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