Full recipe in the description below.
For this video with ASMR cooking sounds without music click here:
INGREDIENTS
for the soffritto (the flavour base of many Italian dishes)
3 tbsp extra virgin olive oil
2 red onions
3 carrots
2 celery stalks
1 glass of red wine
sea salt to taste
for the meat substitute
3 tbsp extra virgin olive oil
35 oz | 1 kg brown champignon mushrooms
3 tbsp tomato paste
2 tbsp soy sauce
3 bay leaves
½ tbsp miso paste
1 tbsp nutritional yeast
½ tbsp vegetable bouillon
35 oz | 1 L imported Italian tomato passata
0.8 cup | 200 ml of water
0.8 cup | 200 ml of unsweetened almond milk (or soy milk)
1 handful of flat-leaf parsley
sea salt to taste
pepper
INSTRUCTIONS
1 cut celery, carrot and onion into cubes of 0.2 / 0.3 mm per side (brunoise)
2 cook in a frying pan with oil for about 10 minutes over medium-low heat (soffritto)
3 add a pinch of salt and deglaze with a glass of red wine, letting the wine evaporate
4 cut the mushrooms into cubes of 0.2 / 0.3 mm per side (brunoise)
5 in another pan with oil, cook the mushrooms until all the cooking water has evaporated from the pan
6 deglaze with a glass of red wine and let the wine to evaporate
7 add the tomato paste and soy sauce and mix well with the mushrooms while on low heat
8 transfer the soffritto and the mushrooms into a larger pot with higher edges
9 add nutritional yeast, miso, vegetable bouillon, bay leaf, finely chopped parsley, tomato passata, water, almond milk, salt and pepper, and simmer over low heat for at least an hour
10 serve with any type of pasta. excellent for vegan lasagne, vegan tagliatelle and vegan gnocchi.
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