45 min
Temperature: Hot
Type of dish: Pastas, Vegetables
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 0.05 kg
Carrot 0.05 kg
Leek 0.05 ud
Garlic 1.5 ud
White wine 0.05 l
Tomato sauce 0.8 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 21.74 g
Saturates 1.7 g
Monounsaturated fatty acids 1.6 g
Polyunsaturated fatty acids 3.93 g
Cholesterol 30.03 mg
Calcium 248.21 mg
Iron 5.19 mg
Zinc 1.19 mg
Vitamin A 160.08 ug
Vitamin C 82.67 g
Folic acid 153.57 ug
Salt (Sodium) 83.03 mg
Sugars 11.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.