INGREDIENTS
2 tbsp
soy sauce
1 tbsp
maple syrup
1 tbsp
apple cider vinegar
1 tsp
liquid smoke
1 8 ounce package
tempeh, (cut into 1/2 inch cubes)
1 tbsp
olive oil
2 cups
vegetable broth, (divided)
1 cup
raw cashews, (soaked in water 4 to 8 hours and drained)
2 tbsp
olive oil
2
large leeks, (white and pale green parts only, cleaned and chopped)
1 1/2 cups
diced carrots, (about 3 carrots)
1 1/2 cups
diced celery, (about 3 stalks)
3
garlic cloves, (minced)
1
bottle ale
1 tbsp
fresh thyme leaves, (or 1 teaspoon dried)
1/4 cup
all purpose flour
1/4 cup
nutritional yeast
2 tbsp
vegan Worcestershire sauce
1 tbsp
prepared mustard
1 tbsp
cayenne pepper hot sauce
salt and pepper
1/2
baguette or 2 medium-sized rolls, (cut into 1 to 2 inch cubes)
3 tbsp
olive oil
2
garlic cloves, (minced)
1/2 tsp
smoked paprika
salt