Filled Vegan Pasta




For the dough:

  • 2 cups flour
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon of black pepper
  • 3 tablespoons of ground flax-seed, which has become sticky by soaking in 15 tablespoons of water

For the vegan bolognese filling:

(You can fill it with any other material you want)

  • 100 g soy mince
  • 1 carrot
  • 1 onion
  • 3-4 cloves of garlic
  • 3-4 tomatoes
  • 5-6 green peppers
  • 2-3 capia peppers
  • Half a bunch of parsley
  • Olive oil
  • 1 tablespoon tomato paste
  • Cumin
  • Black pepper
  • Powdered red pepper
  • Salt
  • 100 g grated vegan cheese
 For interior materials; Take the dry soy mince in a bowl and add hot water to it and let it rest for an average of 15 minutes.

Squeeze the soy mince, which swells well in water, and set aside.

Dice the onions and fry them in a pan with olive oil.

Add the diced carrots to the pinking onions and mix.

When the carrots start to cook, add chopped green peppers and capia peppers and continue frying.

When the peppers start to cook, add the soy mince and fry for an average of 15 minutes.

In the last 5 minutes of roasting, add chopped garlic and parsley and cook.

After adding all the spices and vegan cheese, turn off the heat.

For the sauce; You can buy vegan cream ready, you can use the cream formed on coconut milk or you can prepare it yourself at home from aquafaba, that is, chickpea juice.

Put the vegan cream, and other ingredients for the sauce raw through the blender and turn it into a sauce.

For pasta; Knead the dough ingredients in a deep bowl.

Lightly grease around the dough that you have formed into a ball with vegetable oil and cut into cling film.

Let the dough rest for about 30 minutes at room temperature.

Divide the rested dough into 4 equal parts and roll each piece thinly with the help of a rolling pin.

Put 1 teaspoon of mortar into the rolled dough and put it side by side with 1 finger space between them.

Then cover the dough.

Cut the filled parts into equal squares.

Let the pasta rest for another half hour. Add oil to boiling water.

Boil the pasta you have prepared in this water for an average of 5 minutes and take it to the serving plate.

Serve with sauce on top.

Comments

Post a Comment

Popular posts from this blog

Red Lentil Soup with Curry & Coconut

Image
1 tablespoon of olive oil 1 tablespoon of curry spice Half teaspoon cinnamon 1 onion chopped 2 carrots peeled and chopped 1-2 teaspoons fresh ginger grated 2 cloves of garlic chopped 1-2 teaspoons salt to taste 1 teaspoon sugar 1/3 cup tomato paste 7 glasses of water 1,5 liter can of coconut milk 2 cups red lentils 1 cup of cooked chickpeas can also be used 1 tablespoon of freshly squeezed lemon juice fresh coriander and lemon, if available, lime wedges for serving Add oil to a large saucepan over medium heat. Add the curry and cinnamon and and cook for about 2 minutes, stirring frequently, until the aroma of the spices is released. Add the onion and cook for 2-3 minutes, then carrots, ginger and garlic, salt, Add sugar and tomato paste and cook for another 2 minutes, stirring. Add the water, coconut milk, lentils and chickpeas and mix. Bring the mixture to a boil and then lower the heat Cook uncovered, stirring occasionally, for 25 minutes or until lentils are tender. Finally, stir in
Read more

Vegetarian Spinach

Image
1 kg of spinach 1 onion 6 tablespoons of olive oil 1 rice 5 tablespoons of tomato paste 1 teaspoon of black pepper Preparation of Spinach: Spinach stems, to be discussed. First, an eye check will be done. Yellowed, damaged leaves will be removed. Spinach root that passed the eye control, 1 cm from the roots. the top will be cut with a knife. The roots will be thrown into the trash and the leaves will be transferred into a deep basin. This process will be applied to all roots. The basin will be filled with water, spinach and water will be face to face. The basin will be mixed well by hand. After waiting for a while, the spinach that we whisked from the top will be transferred to another bowl. The muddy and cloudy basin will spill and shake. It will be returned to the beginning, and this process will be repeated at least three times. It will continue until it catches clear water in the basin. Then the spinach will be cut into cubes and kept in its container. Olive oil will be put in the
Read more

Carrot and Leek Quesadillas

Image
2 tablespoons olive oil 2 leeks, white and light green parts only, halved lengthwise and thinly sliced 4 carrots (8 ounces), shredded (2 cups) 1/2 teaspoon cumin 1/2 teaspoon sea salt 1 teaspoon honey 1/2 teaspoon Sriracha or hot sauce 1 tablespoon fresh lime juice Four 7-inch fat-free flour tortillas 3 ounces sharp cheddar cheese, freshly grated (3/4 cup)   In a medium nonstick skillet, heat 1 tablespoon of the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the carrots and cook until the vegetables are nearly tender, about 4 minutes. Add the cumin, sea salt, honey, Sriracha, lime juice and 1/4 cup of water. Continue to cook until the liquid is absorbed and the carrot mixture is tender, about 3 minutes. Arrange the tortillas on a work surface. Sprinkle 1 tablespoon of cheese over half of each tortilla. Top each with the carrot mixture. Divide the remaining cheese between the tortillas and fol
Read more