Tortei is a recipe enjoyed in the south of Brazil developed by the Italian immigrants and it’s a single dish comfort food that has all you need to feel loved, just as if you are having a hug in a bowl… Brazilian mamas from the south – where I’m from – make “Tortei” usually on Sundays while they reunite the whole family and that’s how we were raised there and for this reason I wanted to bring this special recipe recipe for you guys and I hope you enjoy it!
Pumpkin Pasta With Vegan Bolognese Sauce! Italian-Brazilian Recipe
Ingredients:
300 g pumpkin
100 g breadcrumbs
2 teaspoons fresh sage leaves, minced or dry powdered sage, 1/3 teaspoon
Nutmeg, salt and pepper to taste
1 1/2 teaspoon brown sugar
1 tablespoon minced fresh parsley
1/2 cup vegan parmesan cheese or 1 1/2 tablespoons nutritional yeast
200 g “00” flour + enough to flour dusting the countertop
Room temp water
1/2 teaspoon salt
1 tablespoon olive oil
A pinch of turmeric or yellow food coloring
Olive oil (about 2 tablespoons) plus 2 tablespoons
1/3 cup mirepoix
2 garlic cloves, minced or pureed
400 g of vegan ground beef of your choice
500 g tomato sauce
Soy sauce to taste or salt
Black pepper to taste
Preparation:
Preheat the oven to 180°C and when it is hot enough add the pumpkin and allow it to roast for about 45 minutes or until soft
Meanwhile, make the pasta dough by adding the flour, the salt, and the food colouring into a bowl and mix to combine; then add the room temperature water little by little until you obtain a firm and yet a little bit moist dough.
Remove the pumpkin from the oven remove the seeds scrape the pumpkin meat with a spoon and place it in a bowl then add breadcrumbs, nutritional yeast or vegan Parmesan cheese, the minced fresh parsley, the fresh sage or powdered sage and the brown sugar and mix the combine. Reserve.
Dust a clean and dry surface with a little bit of flour, placed the dough and need it for about 15 to 20 minutes until the door becomes flexible and very elastic
Add a little bit more flour to the surface if necessary then with the help of a rolling pin and stretch the dough forming a sort of a rectangle measuring about 20 x 35 cm
If the dough springs back while stretching it allow you to rest for 10 minutes so the gluten relaxes and you’re able to work with it easier
Add and spread the pumpkin filing to the stretched dough leaving about 2 to 3 cm on each board then carefully roll it lengthwise
Place the role into a dry and clean tea towel tie up the ends and carefully place it in the boiling water
Lower the boiling water to medium and allow the tortei to simmer for about 45 minutes
Keep a kettle of boiling water ready at all times because you’re going to need to fill the water pot about two or three times during the cooking process because the dough is supposed to be submerged in order uniform cook
While the torte is prepare the Bolognese sauce
Add olive oil to a pot when hot at the mirepoix and cook it for about 3 to 4 minutes in medium low heat add garlic cook it for about 40 seconds then add the vegan meat of your choice add salt or soy sauce and black pepper Esther for about three minutes then add a little bit more of olive oil And cook it until you see the meat gets a little bit more darker in color
At this point, you can add the tomato sauce season it if you think it’s necessary and cook it for about five minutes
When Tori is done cooking, remove it from the water place it in a dry and clean surface, slice it and place it in a serving dish
Reheat the vegan Bolognese sauce if necessary, place it on top of the sliced tortei, sprinkle vegan Parmesan cheese or nutritional yeast and some extra fresh parsley on top and serve it right away while it is warm.
36 Comments
OMG – You're back!!!!! This just made my day!!!!!!!!!!!!!!!!!!!!!!
JANA!!!!!!!!! ✨♥️♥️♥️✨ I have missed your shining face, your accent, your humor, fabulous recipes, and the music you play!!! What can I say—I’m so happy you’re here again, healthy, and knowing we are loyal to you ✨♥️☺️♥️✨
My Vegan Auntie, I missed you!!!
Thrilled you're back! Be well. Thank you for the great recipes and charming presentation. ❤
Glad to see your back. Could you use canned pumpkin?
This looks yummy 😋
welcome back thank you for being here for us
Hey!!!!! Hi!!!!! Missed you 😊🎉
So happy that you're back. You've been missed.😊😊
I normally love your recipes and am certainly glad you are back because I've learned so many techniques from your videos. But it would've been a more "authentic" plant-based recipe if you hadn't used the Beyond, or any mock meat for that matter. Firstly, it's not "vegan", because most of those companies test on animals or use animals one way or another. Secondly, there's nothing wrong with using cheaper ingredients like soy protein to make ground "meat", since it is much more accessible to those of us who don't live in first world countries (you can pulse the soy chunks in a food processor if they're too big). You can do whatever you like of course, but I sincerely hope this doesn't become a pattern in your future videos.
Jana I'm so happy you're back! I'm still using your mozzarella from a few years ago. It's the best! ❤
Welcome back! … and a question.. could you use saffron for the dough coloring?
MISSED YOU! <3
¡¡¡Que alegría verte de nuevo!!! Gracias por volver, se te extrañaba.
Good to have you back! Thanks for today's recipe, looks yummy!
So happy that you're back!!!
I missed you!
I hope your health is better now.💟
I was just thinking of you! Welcome back!
We missed u so much Jana! So happy to have you back, this looks absolutely delicious 💜💜💜
So good to see you again! I have been thinking how much you are missed from Vegantube; your recipes are always so creative and delicious, and this one is no exception. Perfect for winter, you are right. I wish you improved health and all success with your social media, because you deserve it, Chef Jana!
So glad you're back. I missed your recipes.
Bem vinda de volta! Bom saber que resolveu voltar. Muitas pessoas no YT acabam voltando a postar não mais pelo dinheiro (que é uma mixaria), mas pelas pessoas que conquistou. Fico grato por isso!
Welcome back! ♥
Good to have you back! Can gluten -free flour be used?
Lovely to see you!
Welcome back ❤
Welcome back Jana! I have followed your vegan videos for years and I'm always inspired by your creativity and constant positivity! Wishing you great health and happiness for this year and all years to come. – Garry 💖 ✨
Welcome back !!!!! So happy to see you back 🎉 I was actually thinking about you, about two weeks ago, I was wondering where you went? and I thought maybe she’s taking a break.. so good to have you back, hope all is well with you, we love you 💖
Thank you ! I Iove your recipes 🙏 Greetings from the Netherlands
Welcome Back Chef!! I missed you so much ❤
Welcome back! So glad to see that you are doing well. Thank you for sharing this delicious looking recipe. 🙂
Welcome back!!!We miss you.👏👏👏😍😍😍😻😻😻💜💜💜💋💋💋
So glad you are back with your great food and positive energy. We missed you, Jana! Know that we appreciate all your hard work and hope that you are feeling better. 🥰
😋Wow! Looks amazing!
Happy homecoming👏
Wonderful to see you again Jana, you've been missed ❤
Welcome back ❤❤❤❤
Missed you Jana. I am realy happy to see you back ☺