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, Ă©gouttĂ©s 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 Ă  cafĂ© sel
  • 1/2 coffee spoon noir poivre
  • 1 cuillère Ă  cafĂ© powdered onion < / li>
  • 1/2 cuillère Ă  cafĂ© powder powder
  • 3 soup soups < span class = "wprm-recipe-ingredient-name"> FĂ©cule de Mais oder FĂ©cule 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 Ă  cafĂ© < / span> Saisonnement pour volaille or use more herbs below < / span>
  • 1 coffee spoon origan sĂ©chĂ©
  • 1 < / span> coffee spoon sĂ©chĂ© thym
  • 1/2 cuillère Ă  cafĂ© sĂ©chĂ© romarin
  • 1/2 cuillère Ă  cafĂ© sol sage
  • 1 Cuillère Ă  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)
  • Share With Your Friends!!

    Similar Posts