Servings:
4
Prep time:
15
Cooking time:
35
INGREDIENTS
- -250g corn tagliatelle
- -200g seitan
- -50g dandelion
- -1 carrot
- -1 celery stalk
- -1 onion
- -1 tablespoon mixed herbs
- -chives
- -1 bay leaf
- -100ml soy milk
- -4 tablespoons olive oil
- -vegetable stock
- -soy sauce
- -salt
- -pepper
- -nutmeg
INSTRUCTIONS
- Mince the onion, the celery and the onion and sautè them with the bay leaf and 4 tablespoons water. Cover with a lid and cook slowly for 10 minutes
- Add the minced seitan and sauté it for a few minutes, adding vegetable stock or water in order not to stick it to the pan. Add the herbs, the nutmeg, 3 tablespoons oil, some peppe and 3 tablespoons soy sauce. Stir and complete with the soy sauce. When it’s creamy, remove from the stove. Remove the bay leaf.
- Mince the dandelion and sauté it in a pan with a few oil and salt.
- Cook the tagliatelle al dente, season them with the creamy sauce and the dandelion. You can roll the pasta with a spoon for a better presentation. Serve the meal and complete with some minced fresh chives and other herbs to taste
