Savory Autumn Dinner Recipe

About this recipe

A hearty and comforting dinner featuring crispy plant-based ham, rich tomato gravy, and sweet caramelized apples, perfect for a cozy evening.

Ingredients

• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 50G Pepper Black Ground BWFO
• - Cawston Press Pressed Tomato Juice
• 4 Per Pack Giga Apples
• 225G The Tofoo Co. Original Seitan
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Tiberino 1888 Polenta With Aromatic Herbs
• - Ktc Vegetable Oil
• - Silver Spoon Granulated Sugar
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Add the plant-based ham slices and cook until browned on both sides, about 2-3 minutes per side. Remove and set aside.
2. 2. In the same pan, add 1/4 cup of polenta with aromatic herbs and stir continuously until it turns a deep golden brown. Sprinkle in 1 teaspoon of black pepper and gradually pour in 3/4 cup of tomato juice, stirring to combine.
3. 3. Add 1/2 cup of water to the pan and simmer the mixture, stirring occasionally, until it thickens into a smooth gravy, about 5 minutes. Adjust the seasoning with salt if needed.
4. 4. In a separate frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add 2 sliced apples, 1 tablespoon of sugar, and a pinch of salt. Cook, stirring occasionally, until the apples are caramelized and tender, about 8-10 minutes.
5. 5. Serve the tomato gravy over hot grits, accompanied by the caramelized apples and plant-based ham. Optionally, include warm biscuits with chunks of plant-based cheese in the center for a complete meal.