11

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Ragout seitan

ingredienti

persone

4

Olio extravergine di oliva

to taste

Noce moscata

1 teaspoon

Pepe nero

to taste

Dado, gusto vegetale

1 unit

Acqua

500 grams

Concentrato di pomodoro

60 grams

Alloro

2 grams

Sale iodato

5 grams

Piselli, surgelati

150 grams

Seitan affumicato

320 grams

Sedano

50 grams

Carote

50 grams

Cipolle

50 grams

Vino rosso

50 grams

Salse e sughi da Italia

Ragout seitan

Ragout seitan

vegano con glutine

pronta in

45 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta 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!

Foto preparazione Ragout seitan

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.

Foto preparazione Ragout seitan

step 2

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

Foto preparazione Ragout seitan

step 3

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

Foto preparazione Ragout seitan

step 4

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

Foto preparazione Ragout seitan

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.

Foto preparazione Test tag

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Foto preparazione Ragout seitan

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.

Foto preparazione Ragout seitan

step 7

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

Foto preparazione Ragout seitan

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.

Foto preparazione Ragout seitan

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.

Foto preparazione Ragout seitan

step 10

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

fabbisogno giornaliero
(per persona)

Main +

Calories 207.39 kcal n.d.

Fat 4.46 g n.d.

Carbohydrates 15.6 g n.d.

Protein 23.78 g n.d.

Fibers 2.85 g n.d.

Water 200.93 g n.d.

Ashes 1.85 g n.d.

Sugars 3.01 g n.d.

Starch 0.17 g n.d.

Minerals +

Calcium 40.89 mg n.d.

Sodium 510.35 mg n.d.

Phosphorus 34.26 mg n.d.

Potassium 178.24 mg n.d.

Iron 1.19 mg n.d.

Magnesium 16.99 mg n.d.

Zinc 0.28 mg n.d.

Copper 0.07 mg n.d.

Manganese 0.21 mg n.d.

Selenium 0.43 mcg n.d.

Fluorine 103.1 mcg n.d.

Vitamins +

A 0.0 mcg n.d.

B1 0.04 mg n.d.

B2 0.06 mg n.d.

B3 0.41 mg n.d.

B5 0.34 mg n.d.

B6 0.12 mg n.d.

B9 0.0 mcg n.d.

B12 0.0 mcg n.d.

C 10.41 mg n.d.

E 0.47 mg n.d.

B12 added 0.0 mcg n.d.

D 0.0 mcg n.d.

K 6.83 mcg n.d.

Lipids +

Monounsaturated 1.86 g n.d.

Polyunsaturated 0.34 g n.d.

Saturated 0.52 g n.d.

Cholesterol 0.0 mg n.d.

Amino acids +

Phenylalanine 0.04 g n.d.

Isoleucine 0.07 g n.d.

Histidine 0.01 g n.d.

Leucine 0.1 g n.d.

Lysine 0.09 g n.d.

Methionine 0.0 g n.d.

Tyrosine 0.04 g n.d.

Threonine 0.06 g n.d.

Tryptophan 0.01 g n.d.

Valine 0.11 g n.d.

Other +

Ethyl alcohol 1.33 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

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