Consomme
- 3 dried California Chiles
- 3 dried chile de arbol, optional
- 2 dried guajillo chiles
- 1 dried pasilla chile
- 1 large white onion, quartered
- 6 cloves garlic
- 3 TBS vegetable oil, divided
- 4 cups prepared vegan chicken or vegetable broth, divided
- 3 whole cloves
- 1 tsp whole cumin
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/8 tsp allspice
- 3 Bay leaves
Deseed dried chiles.
Add the chiles to a bowl with hot water to rehydrate, around 30 minutes.
Broil onions and garlic on a parchment-lined baking tray and spray with oil.
Broil on low for about 25-30 minutes, or until the onions and garlic are darker in color and charred on the outer parts.
When the chiles are rehydrated, drain the water and place the chilies in a blender with roasted onions, garlic, 1 cup broth, 2 tablespoons of oil, and the seasonings.
Blend until smooth.
Transfer the sauce to a saucepan on medium heat with the remaining 3 cups of broth and bay leaves.
Bring to a boil.
Once it reaches a boil, cover, reduce heat to low, and simmer for an hour.
Remove bay leaves with tongs, taste then adjust seasonings if necessary.
Filling
oil to saute
1/2 onion diced
2-5 cloves garlic minced (to your taste)
1 small carrot shredded
1 small package of mushrooms shredded/chopped depending on the size of the mushrooms
1 1/2 cup tvp large chunk (shake them in a sieve to get dust off for taste)
1/2 to 1 cup consomme
1/2 tsp lemon, lime juice, or apple cider vinegar
pinch of brown sugar
in a sauce or saute pan and some oil and saute the onions, garlic, and carrots.
once the onions have started to sweat then add in the tvp and let it saute for a few minutes soaking up the flavor.
in a separate pan saute the mushrooms and saute them to crisp them up a bit, then add them to the other pan with the tvp.
now add some of the consomme to the pan and mix thoroughly. Add more consomme if it needs to be wetter. but start small and add more if needed
Comments
Post a Comment