

9
Nolognese (vegan soy bolognese)
3
(10)
70 min
0 kcal
Preparación de la receta
1
Hydrate the soybeans (the measure is dry soybeans, it will give about 400gr hydrated - I use the cups to measure) if possible in hot vegetable broth (and if not in hot water) for 15 minutes.
2
Chop the vegetables well. Alternatively you can chop them with a food processor (I do it and they are great).
3
Poach the vegetables in a little oil until they sweat (I add salt at each step, a little at a time, but you can add all the salt at once to measure better).
4
Pour the hydrated soybeans into the pot and sauté a little.
5
Add the bay leaf and the spices and stir until they release their smell. Add the wine and reduce 2-3 minutes over high heat. THE WINE IS OPTIONAL!
6
Add the crushed tomato and cook for 20 to 30 minutes depending on whether the soybeans are thin or thick.
7
Serve over pasta or as a filling for eggplants, zucchini.... It goes great with my parmegano as a topping.
Ingredientes
1 ración
1 ración

Vegetable broth
400 gramos (aprox. 2 vasos)

Crushed tomato
400 gramos (aprox. 1 lata)

Carrot
300 gramos (aprox. 3 unidades)

Celery
200 gramos (aprox. 4 piezas)

Onion
150 gramos (aprox. 1 unidad)

Texturized soybeans
90 gramos (aprox. 1 i ½ tazas)

Red wine
30 gramos

Extra virgin olive oil
15 gramos (aprox. 1 cucharada)

Provencal herbs
15 gramos (aprox. 3 cucharadas)

Bay leaf
1 gramo (aprox. 1 hoja)

Salt
1 gramo (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
1 ración
1 ración

Vegetable broth
400 gramos (aprox. 2 vasos)

Crushed tomato
400 gramos (aprox. 1 lata)

Carrot
300 gramos (aprox. 3 unidades)

Celery
200 gramos (aprox. 4 piezas)

Onion
150 gramos (aprox. 1 unidad)

Texturized soybeans
90 gramos (aprox. 1 i ½ tazas)

Red wine
30 gramos

Extra virgin olive oil
15 gramos (aprox. 1 cucharada)

Provencal herbs
15 gramos (aprox. 3 cucharadas)

Bay leaf
1 gramo (aprox. 1 hoja)

Salt
1 gramo (aprox. 1 cucharadita)
1
Hydrate the soybeans (the measure is dry soybeans, it will give about 400gr hydrated - I use the cups to measure) if possible in hot vegetable broth (and if not in hot water) for 15 minutes.
2
Chop the vegetables well. Alternatively you can chop them with a food processor (I do it and they are great).
3
Poach the vegetables in a little oil until they sweat (I add salt at each step, a little at a time, but you can add all the salt at once to measure better).
4
Pour the hydrated soybeans into the pot and sauté a little.
5
Add the bay leaf and the spices and stir until they release their smell. Add the wine and reduce 2-3 minutes over high heat. THE WINE IS OPTIONAL!
6
Add the crushed tomato and cook for 20 to 30 minutes depending on whether the soybeans are thin or thick.
7
Serve over pasta or as a filling for eggplants, zucchini.... It goes great with my parmegano as a topping.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Sauces
Vegan
Vegetarian
Pasta
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