Just to stay on the subject of "vegan-recipes", today I propose the classic ragù prepared with vegetable meat or with seitan. I suggest you prepare the exquisite seitan with your hands, starting with a mixture of water and flour (but if you are in a hurry you can also buy ready-made seitan steaks).
The preparation is extremely simple and quick and the taste is delicious. What you need is a blender, which is essential for mincing the seitan and thinly thin vegetables.
Go with the recipe!
Video of the Recipe
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Identity Card of the Recipe
- 93 KCal Calories per serving
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Ingrediants
- 1 clove of garlic
- About 100 ml of dry white wine
- 400 g of seitan
- 1 rib (60 g) of celery
- 1 pinch of salt
- 1 sprig of rosemary
- 200 g of tomato puree
- 2 tablespoons of extra virgin olive oil
- 1 grated nutmeg
- 1 teaspoon of tomato paste
- 70 g of carrots
- About 100 ml of water or vegetable broth
- Optional: 5 g of sugar
Materials Needed
- Casserole with lid
- Wooden spoon
- Mixer
- Food cutting board
- Peel vegetables for the carrot
- Knife
- Nutmeg grater (optional)
- Sterile flavoring gauze (optional)
Preparation
Please note
In this recipe, homemade seitan is used (click here to watch the video recipe). Briefly, seitan is prepared by mixing water with a “strong” flour, that is with a flour capable of developing a lot of gluten in contact with liquids. You will get a dough similar to bread or pizza. Everything is then left to rest in warm water for a couple of hours. Subsequently, we move on to the washing phase: the dough is literally washed in water to remove all the starch. What remains is a gluten concentrate. The dough is then simmered in an aromatic broth for about an hour and a half. After that, the seitan is ready to be flavored according to your tastes.- Wash and peel the carrot. Clean a stick of celery and cut it into small pieces. Combine celery and carrot in a blender and purée the vegetables.
- Brown the chopped vegetables in a saucepan with a drizzle of oil: continue cooking over low heat for a few minutes.
- Meanwhile, cut the seitan into large chunks and finely chop it in the blender.
- Pour the chopped seitan into the saucepan with the vegetables, season with salt and add the tomato puree and tomato paste. Those who wish can add a teaspoon of sugar, useful for masking the characteristic acidity of the tomato.
- Flavor as desired: aromas and spices such as nutmeg, garlic (whole for a more delicate flavor or minced for a more intense aroma) and rosemary are recommended.
Did you know that
To prevent rosemary leaves from dispersing in the sauce, it is recommended to wrap it in sterile gauze. In this way, at the end of cooking, it will be sufficient to remove only the gauze to eliminate all the residues of rosemary from the sauce.- Add water (or vegetable broth) and white wine as required to obtain a soft consistency.
- Cover with the lid, bring to a boil and continue cooking for about 30 minutes. If, at the end of the half hour, the seitan sauce is too liquid, remove the lid and let the sauce dry. Conversely, if it appears too dry, add water, vegetable broth or white wine.
- The seitan vegetable ragout is ready.
Alice's comment - PersonalCooker
Half an hour of preparation and the game is done. Here, I have proposed the seitan sauce as I like it, that is with tomato, delicate vegetables, few spices and very little fat. You can however adapt it to your needs and add other aromas such as sage, paprika, turmeric, curry and much more! The seitan sauce is exquisite for flavoring pasta, preparing risottos and stuffing vegetable crepes!
Do not miss the recipe for the Ragù di Verdure!Nutritional values and Health Comment on the recipe
The Seitan Vegetable Ragù is an accompanying sauce without ingredients of animal origin, therefore without cholesterol. It is moderately energetic (especially when compared to traditional meat sauce) and provides a good amount of protein with MEDIUM biological value. The average portion of consumption can be between 80 and 100g (75-90kcal); the Seitan Vegetable Ragù is a food suitable for the dietary regime of vegans, vegetarians and those suffering from hypercholesterolemia.
The nutritional values relating to the accidental composition are not available.
