How to make seitan filet mignon in mustard sauce (vegan) скачать в хорошем качестве

How to make seitan filet mignon in mustard sauce (vegan)

For the dough: 6 garlic cloves 1 small onion 1 cup aquafaba 1 handful dried shiitake 1 tsp paprika ½ tsp smoke powder 1 tsp salt ½ tsp instant coffee 1 tbsp apple cider vinegar 1 and ½ cup vital wheat gluten For the broth: 1 onion 6 garlic cloves 2 tomatoes 1 carrot 1 tsp smoke powder 1 handful funghi secchi 1 celery stalk 1 handfull of spring onions 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp yellow mustard seeds 1 tsp pink peppercorns 1 star anise 100g button mushrooms 4 ginger slices 2 tbsp soy sauce 1 tbsp molasses 8 cups water salt and black pepper to taste vegetable oil For the creamy sauce: 4 garlic cloves 1 finely diced onion 2 tbsp homemade lacto-fermented mustard 1 cup raw cashews ¾ cup water salt and black pepper to taste vegetable oil For the homemade lacto-fermented mustard: 1 and ¾ cup water 1 tbsp salt ¼ cup yellow mustard ¼ cup brown mustard Instructions on the video. 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!