Delicious Recipes and DIY. 100% Comforts of Home.
SUBSCRIBE
Vegan Tortellini
Hello!
Here’s a healthy and totally vegan version of the Emilian tortellini. Warning: this recipe is by no means the original one (Italians are very fond of tradition!), but it’s a healthy and equally tasty variant!
Ingredients for about 500 grams of tortellini:
Stuffed:
100 grams of chopped carrot, celery and onion
300 grams of natural Seitan
1 pinch of nutmeg
Pepper and salt to taste
1 half glass of white wine
100 grams of bread crumbs
Pasta:
250 grams of durum wheat flour (yellow flour)
1 pinch of salt
3 tablespoons of olive oil
1 sachet of saffron
125 ml of water
Start by chopping the carrots together with the celery and onion, cut the seitan into cubes and fry everything in a large pan. Once the vegetables and seitan start to brown, add half a glass of white wine, season with salt and pepper and cook over medium heat for about 20 minutes, turning occasionally. After the necessary time, turn off the heat and let it cool.
In the meantime, let’s prepare the pasta.
Nowadays, a kneading machine is within everyone’s reach, in this case I used the special whips to knead the flour, I mixed the flour with the liquid ingredients and I continued to knead by hand. Once I got a ball of dough, soft and without lumps, I left it to rest for 1 hour.
In the meantime, add the grated bread and nutmeg to the seitan and vegetable mixture you have prepared previously.
After an hour, take the ball of dough and roll it out in thin layers, with the “Nonna Papera” machine, if you have it, otherwise simply with a rolling pin. Cut small squares of pasta of about 3 cm and put a little dough in the center of the square. To “close” the tortellino, you just have to watch the procedure in the video!
Enjoy these delicious tortellini in a strictly vegetable broth!
ADD ME ON:
INSTAGRAM
FACEBOOK:
