Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en hi.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "31ffeea08ce74185866b8c6978f30bd4",
    "updated": "2025-04-24T00:07:57.480Z",
    "title": "Seitan Wellington",
    "subtitle": "This impressive vegan Wellington, featuring a flavorful seitan steak, is perfect for special occasions. Serve it alongside a fresh salad for a complete meal.  Sautéed portobello mushrooms offer a delicious alternative filling.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "rough puff pastry, or shop-bought vegan puff pastry",
          "almond milk",
          "extra virgin olive oil",
          "agave nectar",
          "sea salt"
        ]
      },
      {
        "section": "For the seitan steak - wet ingredients",
        "ingredients": [
          "hot vegetable stock",
          "dried porcini mushrooms",
          "olive oil, for frying",
          "red onion, finely chopped",
          "garlic cloves, finely chopped",
          "red wine",
          "chopped cooked beetroot (beet)",
          "canned black beans",
          "tomato puree",
          "soy sauce",
          "balsamic vinegar",
          "brown rice miso paste",
          "marmite",
          "dried sage",
          "dried oregano",
          "ground cloves",
          "cayenne pepper",
          "dried rosemary",
          "dried tarragon",
          "sea salt",
          "cracked black pepper"
        ]
      },
      {
        "section": "For the seitan steak - dry ingredients",
        "ingredients": [
          "seitan (vital wheat gluten)",
          "chickpea (gram) flour",
          "nutritional yeast"
        ]
      },
      {
        "section": "For the broth",
        "ingredients": [
          "litre (4 cups) vegetable stock",
          "red wine",
          "miso paste",
          "onion, peeled and quartered",
          "garlic cloves",
          "cloves",
          "bay leaf",
          "rosemary",
          "dried porcini mushrooms"
        ]
      },
      {
        "section": "Optional herbs and spices for steak",
        "ingredients": [
          "dried sage",
          "dried oregano",
          "cayenne pepper",
          "dried rosemary",
          "dried tarragon",
          "cracked black pepper"
        ]
      },
      {
        "section": "For the mushroom filling",
        "ingredients": [
          "mixed mushrooms",
          "garlic cloves, crushed",
          "fresh rosemary leaves, finely chopped",
          "handful of spinach, wilted",
          "english mustard"
        ]
      }
    ],
    "instructions": [
      "Begin by rehydrating the dried porcini mushrooms: combine them with the hot vegetable stock and let them sit for 5 minutes.",
      "In a hot non-stick saucepan with a little olive oil, sauté the finely chopped red onion and garlic over low heat until softened and lightly caramelized (about 2 minutes), stirring frequently.",
      "Transfer the sautéed onion and garlic to a blender. Add the remaining wet ingredients for the seitan, along with the rehydrated porcini and their stock. Allow the mixture to cool for 5 minutes before blending.",
      "While the wet mixture cools, prepare the dry ingredients: in a large mixing bowl, combine the vital wheat gluten, chickpea flour, and nutritional yeast.",
      "Blend the wet mixture until smooth, then pour it into the bowl of dry ingredients. Quickly combine everything with a spatula until a dough forms.",
      "Knead the dough vigorously for 10 minutes, either in the bowl or on a lightly floured surface.  A firmer knead will result in a more textured, meat-like seitan.",
      "After kneading, return the dough to the bowl, cover it with a clean tea towel, and let it rest for 15 minutes.",
      "Meanwhile, prepare the broth: combine all broth ingredients in a large saucepan, bring to a boil, then reduce to a simmer.",
      "Shape the rested dough into a rough fillet shape.  Sprinkle with the optional herbs and spices, if using. Lightly wrap the seitan fillet in cheesecloth or muslin, tying the ends to maintain its shape.",
      "Gently place the wrapped seitan fillet into the simmering broth, cover, and cook for 1 hour and 15 minutes, or until firm. Ensure the broth remains at a gentle simmer, turning the seitan a few times for even cooking.",
      "To prepare the mushroom filling: blend the mixed mushrooms, crushed garlic, and chopped rosemary.  Sauté the blended mixture in a non-stick pan until the liquid evaporates. Season lightly with salt and pepper, then transfer to a bowl, cover, and chill completely.",
      "After 75 minutes, check the seitan fillet for firmness. Remove from the broth if firm; otherwise, simmer for a few more minutes. Let cool to room temperature. Reserve the broth for gravy.",
      "Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.",
      "Whisk together the almond milk, olive oil, agave nectar, and salt for the glaze.",
      "Roll out the puff pastry into a 3mm (1/8 inch) thick rectangle, approximately 25 x 36cm (10 x 14 inches). Spread the chilled mushroom mixture over the pastry, leaving a 2.5-cm (1-inch) border. Layer the wilted spinach over the mushrooms. Lightly brush the seitan fillet with mustard and place it lengthwise on the pastry, over the spinach and mushroom filling. Brush the pastry border with the glaze.",
      "Fold the pastry over the seitan, sealing the edges and placing the seam underneath. Brush the entire pastry with the glaze and transfer it to the prepared baking tray.",
      "Bake for 25 minutes, or until golden brown and crisp. Serve the Wellington with the reduced broth gravy."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]