02/22/2021Pasta - Main courses - Tofu, legumes and seitan

Pappardelle with Vegan Ragu

Name: Pappardelle with Vegan Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 500 g pappardelle; 6 shallots; 2 carrots; 1 clove garlic; 80 g textured soy protein; 150 g Paris mushrooms; 3 tbsp olive oil; 200 mL red wine; 500 mL vegetable broth; 2 leave bay leaf; 1 tsp thyme; salt; pepper; 3 tbsp plant-based margarine

Autumn / Winter Low budget Oven-free Lunchbox

For: 4 serv.Difficulty: EasyPreparation: 15 minCooking: 30 min

You might have noticed, I am a big fan of Italian cuisine... I had a Tuscan cookbook at my parents' house when I was studying cooking, and there was a recipe for pappardelle al ragù. Basically, it's pappardelle (the pasta) in a meat stew sauce. I've modified this recipe by replacing the meat with soy protein and mushrooms, eliminated the celery, and switched out the onions for shallots. I absolutely loved this dish! So here's my revised and improved version ;)

Servings

Ingredients

Cups

-pappardelle 500 (g)
-shallots 6
-carrots 2
-garlic 1 (clove)
-textured soy protein 80 (g)
-Paris mushrooms 150 (g)
-olive oil 3 (tbsp)
-red wine 200 (mL)
-vegetable broth 500 (mL)
-bay leaf 2 (leave)
-thyme 1 (tsp)
-salt
-pepper
-plant-based margarine 3 (tbsp)

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Steps

Peel the shallots, carrots, and garlic clove.
In your food processor, blend the shallots and garlic clove.
In a skillet, heat 3 tablespoons of oil. Sauté the shallots and garlic in it.
During this time, mix the carrots in your food processor. Then, separately, the mushrooms.
Add these vegetables to the skillet with the thyme and bay leaf and continue cooking.
Alongside that, heat up a large pot of water with coarse salt for the pasta. Once it's boiling, toss in the pappardelle!
When the vegetables start to grill, deglaze with red wine.
In a bowl, rehydrate the soy protein with the hot vegetable broth. Add the soy protein to the skillet with the remaining ingredients.
Continue cooking for a few more minutes so that the broth evaporates.
Save a small glass of pasta cooking water, then drain the pasta! Pour the small glass of cooking water into the skillet; it will give the sauce a better consistency and help it stick to the pasta.
Finish the sauce by seasoning it and adding the margarine, then mix with the pasta and serve (while trying to remove the bay leaves 😉).