Vegan tortellini in broth
Tortellini in broth are very tasty and nutritious. This recipe is typical of Italy's region Emilia Romagna. I decided to propose this version that requires an entirely vegan filling.
Difficulty:
Medium
Preparation time:
20 minutes + 20 minutes of resting
Cooking time:
20 minutes
Cost:
Average
Ingredients for four people
For the pasta:
- 400 grams of flour
- 200 grams of water
- 1 tsp of salt
- ¼ tsp of turmeric
For the filling:
- 100 grams of soya TVP granules
- 50 grams of onion (about ½)
- 60 grams of carrot (about ½)
- 50 grams of celery (about ⅛)
- 4 tbsp of soy sauce
- 1 tsp of salt
- A pinch of pepper
- A pinch of chili pepper
For the broth:
- 1 liter of water
- 1 vegetable stock
Preparation
Mix the turmeric with the water and add it to the flour. Knead vigorously. Wrap the dough with cling film and let it rest at room temperature for 20 minutes.
In the meantime, prepare the filling. Blanch the soya TVP granules. Mince the onion, the carrot, and the celery and cook them in a pan. After a couple of minutes, add the soya TVP granules, soy sauce, salt, pepper, and chili pepper. Cook for 15 minutes, then set everything aside and let it cool down.
At the same time, prepare the broth by melting the vegetable stock in water and cooking on low heat.
After this, roll out the dough and form a layer of about 2 millimeters of thickness. Cut the dough in squares of about 2.5 centimeters on every side.
At this stage, place half a teaspoon of filling at the center of every square. Close the sides of the tortellini in diagonal and join the two lateral extremities of the triangle.
Cook the tortellini for 3 minutes in the simmering broth, place them in a soup plate with a ladle of broth and serve immediately.
Tortellini in broth can be kept in the fridge for two days.
