Do we vegan Easter? After the vegetable version of the "erbazzone and cannelloni", I certainly could not offer you a second themed dish! So today we will prepare a delicious vegetable roast with vegetables and aromas: we will have fun mixing gluten and legume flour to obtain the wheat muscle, which we will then cook very gently with vegetables and organic red wine!
Video of the Recipe
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Identity Card of the Recipe
- 127 KCal Calories per serving
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Ingrediants
- 200 g of wheat gluten
- 100 g of potatoes
- 100 g of carrots
- 200 g of coppery tomatoes
- 1 clove of garlic
- 1 sprig of rosemary
- A few sage leaves
- Q.b. (About 200 ml) of red wine
- 360 ml of water
- 1 teaspoon of mixed spices or flavorings for roasts
- Q.b. of salt
- 50 g of chickpea flour
- 50 g of soy flour
- 2 tablespoons of extra virgin olive oil
Materials Needed
- Bowl
- Scale weighs food
- Dishcloth
- Spacious casseroles with lid
- Vegetable peeler
- Transparent film
- Kitchen cord
Preparation
- Begin with the preparation of the wheat muscle. Sift 100 g of wheat gluten with the soybean and chickpea flour. Flavor with spices to taste and with a pinch of salt. Mix the dry ingredients by adding the water all at once: a thick, spongy, non-workable batter will form. At this point, gradually add the remaining gluten and mix the ingredients with your hands until you get a soft and not sticky.
Did you know that
Wheat muscle is generally prepared with a part of gluten and a part of legume flour. In this recipe, we suggest the use of chickpea and soy flour; however, it is possible to replace these powders with other legume flours (eg peas, lupins, etc.).
As an alternative to wheat muscle, seitan or mopur can be used.- Wrap the dough on a sheet of cling film and let it rest for half an hour: in this way, the gluten develops and relaxes, allowing the dough to reach the right softness.
- Meanwhile, bring plenty of water to a boil.
- Unroll the wheat muscle from the film and wrap it like a candy on a clean cloth, avoiding excessive tightening. Close the tea towel with kitchen cord.
- Cook the wheat muscle in water and boil very gently for about an hour.
- Meanwhile, clean, wash and cut the vegetables into cubes (carrot, potato and tomato).
- Remove the wheat muscle from the cooking water and allow to cool. Unroll it from the cloth.
- In a saucepan slightly larger than that of the wheat muscle, pour 2 tablespoons of extra virgin olive oil. and heat for a few minutes.
- At this point, brown the wheat muscle from all sides. Deglaze with organic red wine and flavor with spices (garlic, rosemary and sage). Allow the alcohol to evaporate and salt lightly. Add the diced vegetables and cook gently for about 30 minutes.
- Remove the braised meat and allow to cool. Combine the vegetables in a tall-sided container and blend until you have a sauce.
- Cut the braised vegetable into slices and serve with the vegetable sauce.
Alice's comment - PersonalCooker
An alternative vegetable braised meat that will surely match traditional Easter dishes. It will be special to combine with a simple mashed potatoes: good and natural, to ensure that even Easter becomes cruelty free!Nutritional values and Health Comment on the recipe
The Braised Vegetable for Easter is a dish without ingredients of animal origin, suitable for vegetarian and vegan diets. It has a not excessive energy intake, provided above all by proteins, followed by carbohydrates and finally by lipids.
Fatty acids tend to be unsaturated, fibers are abundant and cholesterol is absent.
The Braised Vegetable for Easter is suitable for most diets, except for the diet against celiac disease. The average portion is around 200g (250kcal).
