This holiday season, try my gluten-free holiday roast! It’s made with chickpeas and tofu, filled with roasted veggies and topped with a sweet, gooey glaze. Gluten free, nut free
Ingredients
15 Oz can ( 15.98 oz ) pois chiches, égouttés oder 1 1 / 4 bags of pois chiches cuits 6 once ( 170.1 g ) tofu firm pressed pendant 10 minutes and cut into cubes < / span> 3 / 4 cuillère à café sel 1/2 coffee spoon noir poivre 1 cuillère à café powdered onion < / li> 1/2 cuillère à café powder powder 3 soup soups < span class = "wprm-recipe-ingredient-name"> Fécule de Mais oder Fécule de Tapioca 3 < span class = "wprm-recipe-ingredient-unit"> soups rice flour or you can also use the chickpea sugar 2 < span class = "wprm-recipe-ingredient-unit"> coffee spoon Olive oil 1 cuillère à café < / span> Saisonnement pour volaille or use more herbs below < / span> 1 coffee spoon origan séché 1 < / span> coffee spoon séché thym 1/2 cuillère à café séché romarin 1/2 cuillère à café sol sage 1 Cuillère à Soupe vegetarian sauce Worcestershire Preparation
You can use any filling, I use roasted root vegetables. (Fennel, sweet potato, leek, golden turnip cut into equal pieces, mixed with oil, salt, pepper, thyme, rosemary in a casserole dish and cooked until golden brown)
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