Vegan Veal Tortellini
Discover a delightful twist on a classic Italian favorite with Vegan Veal Tortellini, an elegant, plant-based pasta dish crafted with wholesome ingredients and bold flavors. This recipe features handmade pasta dough, enriched with flax egg and semolina flour, delicately wrapped around a savory, protein-packed vegan veal filling made from vital wheat gluten, chickpea flour, nutritional yeast, and aromatic seasonings like garlic and onion powder. Enhanced with vegan ricotta and fresh parsley, the filling offers a creamy and robust taste profile that perfectly complements the tender pasta. Simmered to perfection and paired with a vibrant marinara or silky vegan butter sauce, this gourmet vegan tortellini is perfect for a cozy dinner or a special occasion. Whether you're vegan, vegetarian, or simply adventurous, this dish promises to impress your palate and transform your dining experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour (or gluten-free flour blend for a gluten-free option)
- 0.5 cups Semolina flour
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water (for flax egg)
- 0.5 cups Warm water
- 1 cup Vital wheat gluten
- 2 tablespoons Chickpea flour
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1.5 cups Vegetable broth
- 3 tablespoons Nutritional yeast
- 3 tablespoons Soy sauce
- 0.5 teaspoons Liquid smoke
- 2 tablespoons Fresh parsley (chopped)
- 0.5 cup Vegan ricotta or cream cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Prepare the flax egg: In a small bowl, combine ground flaxseed and 5 tablespoons of water. Let sit for 5-10 minutes until thickened.
Make the pasta dough: In a large mixing bowl, combine all-purpose flour, semolina flour, and a pinch of salt. Add the flax egg and warm water, kneading until a smooth dough forms. If the dough is too dry, add a small amount of water, 1 tablespoon at a time. Cover and let rest for 30 minutes.
Prepare the vegan veal filling: In a food processor, combine vital wheat gluten, chickpea flour, onion powder, garlic powder, vegetable broth, soy sauce, liquid smoke, and nutritional yeast. Blend until the mixture forms a dough-like consistency.
Simmer the vegan veal: Shape the mixture into small cubes or rough chunks and simmer gently in vegetable broth for 20 minutes to allow the flavor to develop.
Finish the filling: Once the vegan veal pieces are cooked and cool enough to handle, chop them finely or pulse in a food processor until crumbled. Mix with vegan ricotta, chopped parsley, salt, and black pepper until well combined.
Roll out the pasta dough: On a floured surface, roll out the dough into a thin sheet (about 1/16 inch thick). Cut into 3-inch squares or use a circular cutter for uniform shapes.
Assemble the tortellini: Place a small amount of the vegan veal filling in the center of each pasta piece. Fold the pasta in half, forming a triangle (or a half-moon if using circular dough). Press edges to seal tightly, then fold the corners together to form the tortellini shape.
Cook the tortellini: Bring a large pot of salted water to a gentle boil. Cook the tortellini in batches for 3-4 minutes or until they float to the top.
Serve: Toss the cooked tortellini in your favorite vegan marinara or butter sauce, and garnish with additional chopped parsley or vegan Parmesan cheese if desired.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4460 mg | 194% | |
| Total Carbohydrate | 326.4 g | 119% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 8.3 g | ||
| Protein | 241.7 g | 483% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 2180 mg | 46% | |
*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.
