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Ragout seitan

ingredients

servings

4

Water

500 grams

Extra virgin olive oil

to taste

Nutmeg

1 teaspoon

Black pepper

to taste

Tomato paste

60 grams

Laurel

2 grams

Iodized salt

5 grams

Bouillon cube, vegetable flavour

1 unit

Peas, frozen

150 grams

Smoked Seitan

320 grams

Celery

50 grams

Carrots

50 grams

Onions

50 grams

Red wine

50 grams

Sauces from Italy

Ragout seitan

Ragout seitan

vegan with gluten

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ragout seitan

The famous sauce but in vegetable version, much lighter but still rich in flavor, can be used for lasagna, baked pasta, and any other preparation that requires a sauce!

Ragout seitan step 1

step 1

Clean and cut carrots, celery and onions having little time it is possible to use the mixture for frozen fried, then frullateli slightly using a mixer.

Ragout seitan step 2

step 2

Do the same thing with seitan cut into cubes and shake it to the mixer in order to reduce it into pieces.

Ragout seitan step 3

step 3

Saute the vegetables in some tablespoon of olive oil over low heat do not skimp with the oil, but not exaggerated!

Ragout seitan step 4

step 4

Add the seitan reduced to small pieces and let season with the vegetables for about 5 minutes.

Ragout seitan step 5

step 5

Add the nut, nutmeg, salt, bay leaf, stir and let cook for another few minutes if the seitan too tends to stick on the bottom of the pot, add a little water.

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Ragout seitan step 6

step 6

Pour the wine, when this is completely evaporated, add enough water to cover the meat sauce, peas and tomato paste, stir well, at lower position the flame and cover with the lid.

Ragout seitan step 7

step 7

Cook until that non risulteanno cooked peas, and then remove the cover and allow to dry out the water present.

Ragout seitan step 8

step 8

When, stirring, feel sizzle, the sauce is dry, and then tie it with an alloy made with 30g of flour and 60g of water, stir for 30 seconds and remove from heat.

Ragout seitan step 9

step 9

Pour the sauce into a bowl and let cool completely, stirring occasionally, then cover with a plate and refrigerate for use the next day.

Ragout seitan step 10

step 10

Rest in the fridge is critical to allow the seitan well absorb the flavors!

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