Vegetable cous cous with fish balls
-3 recipes
Tortellini vegan
ingredients
servings
6
Iodized salt
to taste
Black pepper
to taste
Parsley
2 sprigs
Fresh thyme
1 sprig
Tofu
100 grams
Seitan
150 grams
Walnuts with shell
40 grams
Chickpeas
150 grams
Leeks
1 unit
Garlic
2 wedges
Extra virgin olive oil
2 spoons
Turmeric
1 teaspoon
Type 00 wheat flour
300 grams
Water
1 cup
Laurel
2 leafs
San Marzano tomatoes
1 unit
Courgette
2 unit
Carrots
2 unit
Celery
2 stems
Onions
1 unit
Water
2 liters
first courses from Italy - Emilia-Romagna
Tortellini vegan
Tortellini vegan
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A rainy Sunday in late spring and a large regional ... classic revisited in #vegan!
preparation
step 1
Prepare the broth in a pot putting the cold water, the chopped vegetables, salt and the laurel. Bring to the boil and boil for about an hour. Once ready, filter the broth so that it is clear.
step 2
In a frying pan brown the garlic and leek chopped with extra virgin olive oil. Then add the chickpeas, the chopped walnuts, seitan and tofu into small pieces.
step 3
Season with salt and pepper and add some thyme leaves and parsley. Skipping for a few minutes.
step 4
Put everything in a blender and chop, so the mixture is dry and pasty, which will serve as filling for our tortellini.
step 5
Prepare the dough by mixing flour with turmeric powder and adding little by little the water. Knead and form a ball. Let the mixture stand wrapped in foil for 30 minutes in the refrigerator.
step 6
It ''s time to form the tortellini! Roll out the dough with the machine into thin sheets, then cut into squares of approximately 3.5 cm per side.
step 7
Spread the center of each half teaspoon of filling, then close the tortellini. Let them rest on clean dish towels and odorless detergent, or on sheets of parchment paper.
step 8
Bring to boil the broth previously prepared, dip tortellini and cucerli for 4-5 minutes.
