45 min
Type of dish: Vegetables, Pastas
Temperature: Hot
Cuisine type: Vegan cuisine
Allergens
Eggs
Eggs
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Tagliatelle 0.5 kg
Textured soy 0.35 kg
Onion 0.075 kg
Carrot 0.075 kg
Leek 1.0 ud
Garlic 1.5 ud
White wine 0.05 l
Tomato sauce 1.3 l
Parsley 12.5 g
Elaboration

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.

SERVICE

  • 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 36.71 g
Saturates 2.66 g
Monounsaturated fatty acids 2.51 g
Polyunsaturated fatty acids 6.71 g
Cholesterol 30.04 mg
Calcium 604.39 mg
Iron 11.04 mg
Zinc 2.23 mg
Vitamin A 511.58 ug
Vitamin C 204.47 g
Folic acid 527.01 ug
Salt (Sodium) 136.75 mg
Sugars 42.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.