Servings:
4
Prep time:
15
Cooking time:
35
INGREDIENTS
- - 250 g of noodles corn
- - 200 g of seitan
- - 50 g of dandelion or dandelion
- - 1 carrot
- - 1 stalk celery
- - 1 onion
- - 1 tablespoon of mixed herbs
- - Chives
- - 1 bay leaf
- - 100 ml of soy, milk
- - 4 tablespoons extra virgin olive oil
- - Vegetable broth
- - Soy sauce
- - Salt
- - Pepper
- - Nutmeg
INSTRUCTIONS
- Chop carrot, celery and fresh onion, then put them in the pan with the bay leaf and 4 tablespoons of water. Put the lid and simmer gently for about ten minutes.
- Add to the herbs the seitan, chopped with a knife and browned for a few minutes, adding a little vegetable broth (or water) to prevent it from sticking. Then add the tablespoon of mixed herbs, 3 tablespoons of olive oil, grated nutmeg, freshly ground pepper and 3 tablespoons of soy sauce. Stir and supplement with soy milk. Remove from the heat after a few minutes, once you have reached a creamy consistency. Eliminate the bay leaf.
- Chop the dandelion and skip briefly in a pan with a little oil and salt.
- Cook the noodles al dente in salted water, season with the sauce and the creamy sautéed dandelion; you can roll the pasta forming a kinf of cone in a large ladle helping with a fork. Arrange the noodles on the dishes and sprinkle with the chopped chives and other herbs to taste.
