45 min
Type of dish: Vegetables, Pastas
Temperature: Hot
Cuisine type: Vegan cuisine
Ingredients for 5 portions
Ingredients for portions/units
Noodles 0.6 kg
Textured soy 0.2 kg
Onion 0.075 kg
Carrots 0.075 kg
Leek 1.0 ud
Garlic, bulb 1.5 ud
White wine 0.05 l
Tomato sauce 1.3 l
Parsley 12.5 g

For this recipe, the following elaborations are needed:

  • Tomato sauce.
  • Boil the tagliatelle in water and place them on sheets.
  • Hydrate the textured soy in warm water for 20 minutes and drain.
  • Poach the vegetables (carrot, onion, leek and garlic into brunoise), add the soy, the white wine and let it reduce, and add the tomato sauce.
  • Add salt and pepper and place on gastronorm sheets.


  • Heat the pasta and sauce separately. Place the tagliatelle on the plate in the shape of a crown, and the Bolognese sauce to the middle.
  • Sprinkle over some chopped (brunoise) parsley.
Nutritional information (1 portion)
Fiber 32.71 g
Saturates 2.46 g
Monounsaturated fatty acids 2.54 g
Polyunsaturated fatty acids 6.84 g
Cholesterol 36.04 mg
Calcium 608.79 mg
Iron 11.32 mg
Zinc 2.43 mg
Vitamin A 511.58 ug
Vitamin C 204.47 g
Folic acid 527.81 ug
Salt (Sodium) 142.75 mg
Sugars 43.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.