Ingredients
-
1l soya milkingredient for bechamel sauce
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60g (plain) flouringredient for bechamel sauce
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60g sunflower oilcold-pressed - ingredient for bechamel sauce
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a pinch of fine saltingredient for bechamel sauce
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a pinch of ground black pepperingredient for bechamel sauce
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a pinch of grated nutmegingredient for bechamel sauce
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250g seitanhome-made - ingredient for the ragù
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200g tomato pulpingredient for the ragù
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40g carrotingredient for the ragù
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40g celeryingredient for the ragù
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40g onioningredient for the ragù
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a clove of garlicingredient for the ragù
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saltingredient for the ragù
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pepperingredient for the ragù
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extra virgin olive oilingredient for the ragù
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200g white flouringredient for pasta
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110g wateringredient for pasta
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the tip of a teaspoon of turmericingredient for pasta
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1 teaspoon of saltingredient for pasta
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rocketto garnish - ingredient for pasta
Directions
A traditional, classic Italian dish, lasagne reimagined as 100% vegan with a brand new look.
Ingredients
| 1l soya milk | |
| 60g (plain) flour | |
| 60g sunflower oil | |
| a pinch of fine salt | |
| a pinch of ground black pepper | |
| a pinch of grated nutmeg | |
| 250g seitan | |
| 200g tomato pulp | |
| 40g carrot | |
| 40g celery | |
| 40g onion | |
| a clove of garlic | |
| salt | |
| pepper | |
| extra virgin olive oil | |
| 200g white flour | |
| 110g water | |
| the tip of a teaspoon of turmeric | |
| 1 teaspoon of salt | |
| rocket |
Steps
|
1
|
Prepare a roux (a base of fat and flour) used to thicken your bechamel sauce. Combine oil and flour in a cold pan, and blend quickly to a smooth paste. Add the cold soya milk, a little at a time, mixing constantly. This is the best way to combine the roux and the milk. Season with salt, pepper and nutmeg. Place over a low heat and bring the bechamel to the boil, stirring constantly. |
|
2
|
Chop finely together the carrot, celery and onion for the sauté. Sauté the mixture for 2-3 minutes in a terracotta saucepan, with a clove of garlic. |
|
3
|
Mix the flour, turmeric and salt in a large bowl, add the water and mix vigorously with a fork. After a few minutes, start to knead it by hand on a wood or marble block, to make it smooth and even. If the dough is too dry, add a drop of water, or if too wet a little flour to achieve the right consistency. Shape it into a ball, wrap in clingfilm and let it rest for 30 minutes in the fridge. |
|
4
|
Roll the pasta out into thin sheets, after its resting time. Cut these into disks with the pasta cutter (4 disks per portion) and boil them for 30 seconds. |
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