Vegan Homemade Beef Tortellini
Discover the delicious world of plant-based pasta with this Vegan Homemade Beef Tortellini recipe, a satisfying twist on traditional Italian comfort food. Crafted from scratch, this recipe features silky fresh pasta made with a blend of all-purpose and semolina flours, stuffed with a flavorful filling of plant-based ground beef, aromatic onion and garlic, savory soy sauce, and a hint of nutritional yeast for cheesy depth. With a touch of fresh basil and oregano, these tender tortellini are packed with rich, herby goodness. Perfectly boiled until they float to the top, these bite-sized delights are ideal for serving with your favorite vegan sauce or a simple drizzle of olive oil. Whether you're impressing guests or indulging in a homemade feast, this recipe promises an authentic Italian dining experience entirely free of animal products.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Semolina flour
- 1 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Olive oil
- 8 ounces Plant-based ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 tablespoon Soy sauce
- 2 tablespoons Nutritional yeast
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh basil, chopped
- 1 tablespoon Tomato paste
Instructions
In a large bowl, mix the all-purpose flour, semolina flour, and salt. Gradually add water and 1 tablespoon of olive oil while stirring until a dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sauté for 5 minutes until soft and translucent.
Add the plant-based ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 5 minutes.
Stir in soy sauce, nutritional yeast, dried oregano, black pepper, and tomato paste. Mix well to combine and cook for another 2 minutes. Add fresh basil and remove from heat. Let it cool.
After the dough has rested, roll it out on a floured surface until it's about 1/16th of an inch thick.
Using a round cutter or glass (about 3 inches in diameter), cut out circles of dough. Place a teaspoon of the filling in the center of each circle.
Fold the dough in half to form a semi-circle and press the edges to seal. Then, bring the two corners together to form a ring, pressing to seal.
Bring a large pot of salted water to a boil. Add the tortellini and cook for 4-5 minutes, or until they float to the top.
Drain the tortellini and serve with your favorite vegan sauce or a drizzle of olive oil and more fresh basil.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 9.6 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1650 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
