Seitan Roast Stuffed With Chestnut White Wine Risotto Recipe
Recipe By The Curious Chickpea
A hearty homemade seitan roast stuffed with delicious savory chestnut white wine risotto makes for the perfect holiday feast centerpiece.
4.6
27 Rating -
Rate
Non Vegdiet
2hr 30minstotal
40minsPrep
2hr 30m.total
40m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients 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
- 1.50 cup Arborio Rice
- 1 teaspoon Dried Sage
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Salt
- As required Freshly ground black pepper
- 1/2 cup White wine
- 1 cup Cashew cream
- 3/4 cup Chopped chestnuts, roasted and peeled
- 2 tablespoon Olive oil
- 3-4 Cloves Garlic, Roughly Chopped
- 1.25 cup Vegetable Broth
- 1/4 cup White wine, or use more broth
- 3/4 cup Cooked white beans
- 2 tablespoon Soy sauce
- 1 tablespoon Vegan worcestershire sauce
- 1 teaspoon Onion powder
- 1/2 teaspoon Sage
- 1/4 teaspoon Thyme
- 1/2 teaspoon Salt
- As required Freshly ground black pepper
- 2 cup Wheat gluten
- 1/4 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
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Curious Chickpea