Seitan Roast Stuffed With Chestnut White Wine Risotto Recipe

Ingredients For Seitan Roast Stuffed With Chestnut White Wine Risotto Recipe

• 5 cup Vegetable broth, no chicken style if available
• 2 tablespoon Olive oil
• 1 Small yellow onion, finely diced
• 2 Cloves Garlic, Minced
• 1.5 cup Arborio Rice
• 1 teaspoon Dried Sage
• 0.5 teaspoon Dried Thyme
• 0.5 teaspoon Salt
• Freshly ground black pepper
• 0.5 cup White wine
• 1 cup Cashew cream
• 0.75 cup Chopped chestnuts, roasted and peeled
• 2 tablespoon Olive oil
• 3 Cloves Garlic, Roughly Chopped
• 1.25 cup Vegetable Broth
• 0.25 cup White wine, or use more broth
• 0.75 cup Cooked white beans
• 2 tablespoon Soy sauce
• 1 tablespoon Vegan worcestershire sauce
• 1 teaspoon Onion powder
• 0.5 teaspoon Sage
• 0.25 teaspoon Thyme
• 0.5 teaspoon Salt
• Freshly ground black pepper
• 2 cup Wheat gluten
• 0.25 cup Nutritional Yeast
• 1 tablespoon Olive oil
• 1 cup Finely diced sweet onion
• 2 Cloves Garlic, Minced
• 5 ounce Shiitake mushrooms, tough stems removed and sliced
• 2 teaspoon Balsamic vinegar
• 1 teaspoon Soy sauce
• 3 tablespoon Vegan butter
• 3 tablespoon Flour
• 2 cup Vegetable Broth
• As required Salt To Taste
• As required Black pepper to taste