Stuffed 'No Turkey'

avantgardevegan.com

The Green Cherry (vegan)

Stuffing

1 batch Gaz’s Sage & Apple Stuffing ( RECIPE IN MY BOOK)

Wet;

1 cup/240ml Soy Milk (if soy allergy, use oat)

10g (½ cup) dried mushrooms

olive oil, for frying

1 onion, finely chopped, sautéed until soft

3 garlic cloves, finely chopped, sautéed until soft

120ml/½ cup white wine

50g /¼ cup chickpeas, cooked

110g (4oz) firm tofu, patted dry (if soy allergy, increase chickpeas)

3 tbsp white miso paste

2 tsp Maple Syrup

1 tbs Dried Tarragon

1 tbs Dried Thyme

1 tsp Dried Rosemary

1 tsp Dried Sage

1 tsp cayenne pepper

2 tsp sea salt

1 tsp cracked black pepper

subheading: dry ingredients :

300g (2 & ¾ cups) vital wheat gluten

50g (½ cup) chickpea (gram) flour

2 tbsp nutritional yeast

Rub

4 tbs Mixed Dried Herbs

1 tsp Cayenne

½ tsp Onion Salt

Broth

4 cups/960ml Hot Vegetable Stock

2 cup/2480ml White Wine

2 Sprig Fresh Rosemary

2 Sprigs Fresh Thyme

1 Onion, quartered

Handful Dried Mushrooms

1 Bay Leaf

3 Cloves Garlic, peeled

Pinch Sea Salt & Pepper

Bacon Wrapping

3 tbs Gaz’s Cranberry ( RECIPE IN MY BOOK)

8 Slices of Gaz’s Streaky Bacon ( RECIPE HERE)

3 tbs Maple Syrup

Directions at avantgardevegan.com

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