Tortellini vegan
29 recipes
Cordon bleu soybeans and sweet potato noodles
ingredients
servings
5
Soy
400 oz
Water
to taste
Iodized salt
to taste
Extra virgin olive oil
to taste
Garlic
1 wedge
Agar agar
20 oz
Turmeric
1 teaspoon
Sweet paprika
2 teaspoons
Corn flour
100 oz
Spinach
500 oz
Mixed mushrooms
350 oz
White wine
1/2 glass
Pepper
to taste
Rice mozzarella
40 oz
American sweet potatoes
200 oz
Sunflower oil, for frying
200 fl oz
Carrots
2 unit
Laurel
2 leafs
second courses from Italy
Cordon bleu soybeans and sweet potato noodles
Cordon bleu soybeans and sweet potato noodles
ready in
8 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Sophisticated and perfect for children, to fill as you prefer. Great both in the oven and in the pan!
preparation
step 1
Do not be fooled by preparation time and ingredients, making soybeans is simpler than you can imagine. I used this kind of soy, which needs to soak for about 6 hours
step 2
Wash soy and let it soak for at least 6 hours. After the time has passed, change the water, add the laurel and cook in a moderate flame with the lid for about 40 minutes, mixing from time to time.
step 3
Meanwhile we clean and wash the spinach.
step 4
Let's put the spinach in a large frying pan and let it cook, adding a little water if necessary. They will be ready in about 10 minutes.
step 5
In a frying pan we pour a yell of oil and a clove of garlic, Let's imbiondire the garlic and add the mushrooms. After about 10 minutes add white wine and let it evaporate. Add the pepper and put aside.
step 6
Once the soy is cooked, remove the laurel and let all the water be absorbed. We clean the carrots and cut them with wheels.
step 7
Let's turn the soy and the carrots into a mixer, add the salt and the paprika and whip it all.
step 8
Once a good mixture is obtained, transfer it to a bowl and add the turmeric and agar agar (preferably if activated first in boiling water). Mix the mixture and add corn flour if it is needed.
step 9
Let's turn the corn flour into a plate (I used the fine grain flour corn flour), it will serve to bake our cutlets. Work on the work surface also the ingredients that will be used for filling.
step 10
Let's take some of the compound in the hands and form a ball, slowly we try to flatten it by forming a disc (it should often be about half a centimeter), let's have it on corn flour and let's do it.
step 11
We close the middle halves on that condiment and weave the cutlet from all sides.
step 12
Let's do the same with the cutlets with vegetable mozzarella and spinach adding some salt if you need it. We call well and set aside. Let's always do this until we finish the dough.
step 13
From these doses we will get at least 6 cutlets. Ready to be fried, baked or frozen and thawed when needed.
step 14
At this point we peel and wash the sweet potatoes.
step 15
We paste the sweet potato into the vegetable soup pestle.
step 16
I used the tagliatella format
step 17
We slice.
step 18
Let's eat and drank! Enjoy your meal!!
