Plant-based Stuffed Turkey Breast by Elysabeth Alfano

Ingredients

• 1 can of 15.5oz chickpeas drained
• 3 TBSP cheap red wine
• 3/4 cup + 2 TBSP mushroom broth
• 2 TBSP Braggs Amino Acid
• 3 TBSP nutritional yeast
• 1 teaspoon onion salt
• 1 teaspoon garlic salt
• 1 heaping TBSP tomato paste
• fresh rosemary
• fresh thyme
• 1.5 cup wheat gluten
• 1 stalk of celery (cleaned and diced)
• 1/2 medium yellow onion, diced
• 8-9 medium baby bella mushrooms, cleaned and sliced
• 1 head of garlic, roasted
• 1/2 a delicious apple, chopped
• 2 TBSP olive oil
• 1/8 cup cheap red wine
• 1/4 cup or more as needed of mushroom broth
• garlic salt
• pepper
• 1.5 Beyond Meat Sausages