Como fazer filé mignon vegano ao molho de mostarda (seitan) скачать в хорошем качестве

Como fazer filé mignon vegano ao molho de mostarda (seitan)

Para a massa: 6 dentes de alho 1 cebola pequena 1 xícara de aquafaba 1 punhado de shitake desidratado 1 colher de chá de páprica ½ colher de chá de fumaça em pó 1 colher de chá de sal ½ colher de chá de café solúvel 1 colher de sopa de vinagre de maçã 1 e ½ xícara de glúten Para o caldo: 1 cebola 6 dentes de alho 2 tomates 1 cenoura 1 colher de chá de fumaça em pó 1 punhado de funghi secchi 1 talo de aipo 1 maço de cebolinha 1 colher de chá de coentro em grão 1 colher de chá de cominho em grão 1 colher de chá de mostarda em grão 1 colher de chá de pimenta rosa 1 anis estrelado 100g de cogumelo paris 4 fatias de gengibre 2 colheres de sopa de shoyu 1 colher de sopa de melado de cana 8 xícaras de água sal e pimenta preta a gosto óleo vegetal Para o molho: 4 dentes de alho 1 cebola muito bem picadinha 2 colheres de sopa de mostarda caseira 1 xícara de castanha de caju crua ¾ xícara de água sal e pimenta preta a gosto óleo vegetal Para a mostarda caseira: 1 e ¾ xícara de água 1 colher de sopa de sal ¼ xícara de mostarda amarela ¼ xícara de mostarda escura O modo de preparo está no vídeo. VegAlice 🔶 Youtube:    / vegalice   🔶 Instagram: www.instagram.com/vegalice.br 🔶 Facebook:   / vegalice   Free images by pngtree.com This is seitan filet mignon in mustard sauce. I borrowed A LOT from Aleksandra Feodorovna's filet mignon recipe but I changed some ingredients 'cause I don't have all of what she uses in my country and my kids are allergic to soy. So it's not precisely her recipe but it's still not my recipe since I could never have done it without her. Thank you so much Aleksandra, you're the best! This is a link to Aleksandra's original recipe: https://seitansociety.com/recipes/ale... The lacto-fermented mustard I used in the sauce was homemade by following a recipe from Jim Lahey's cookbook "Sullivan Street Bakery". The broth I used to cook the filets is highly inspired by Liziqi's and Dianxi Xiaoge's cooking on YouTube but I should warn you that they're far from vegan (although the broth I made is vegan). The cashew cream is obviously not my creation. I learned about it online when I went vegan years ago but unfortunately I didn't keep track of where I first learned about it (and I'm pretty sure I didn't get it from the original author). I believe cashew cream is probably public domain by now (or at least I hope so). By posting this recipe I'm not trying to steal anyone's intellectual property, God forbid me. I'm simply sharing the result of the combination of many things I learned from different amazing, creative and kind people put together with my limited cooking skills and a bit of imagination. I must say, I found this result very tasty, tender, juicy and good looking. My family loved it!