Vegan Veal Tortellini
Dive into a world of plant-based culinary innovation with this Vegan Veal Tortellini recipe, a delightful twist on a classic Italian favorite. Crafted from scratch, the tender homemade pasta is filled with a rich and savory vegan veal mixture made from vital wheat gluten, chickpea flour, and a touch of liquid smoke for that authentic depth of flavor. The filling is elevated with creamy vegan ricotta, fresh parsley, and aromatic spices, creating a perfectly balanced bite in every tortellini. Simmered to perfection and paired with your favorite vegan marinara or buttery sauce, this recipe is perfect for impressing guests or enjoying a comforting dinner. With easy-to-follow steps and versatile gluten-free options, this Vegan Veal Tortellini proves that indulgent, meat-free pasta dishes can be both elegant and satisfying.
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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
Directions
Step 1
Prepare the flax egg: In a small bowl, combine ground flaxseed and 5 tablespoons of water. Let sit for 5-10 minutes until thickened.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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
| Serving size | (1321.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2728.0 |
| Total Fat 45.8g | 0% |
| Saturated Fat 6.5g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 0mg | 0% |
| Sodium 4459.5mg | 0% |
| Total Carbohydrate 326.4g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 8.3g | |
| Protein 241.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 548.3mg | 0% |
| Iron 31.1mg | 0% |
| Potassium 2180.5mg | 0% |
Source of Calories