HOMEMADE GNOCCHI w. the best vegan tempeh bolognese.

HOMEMADE GNOCCHI w. the best vegan tempeh bolognese.

⭐️ TURN ON CAPTION FOR INGREDIENTS ⭐️ Get recipes:
Homemade Gnocchi → https://theplantbasedschool.com/vegan-gnocchi/
Tempeh Bolognese → https://theplantbasedschool.com/tempeh-bolognese/

LIKE THIS RECIPE? YOU MIGHT ALSO LIKE:
■ EASY CARBONARA: https://theplantbasedschool.com/vegan-carbonara/
■ NO-KNEAD FOCACCIA: https://theplantbasedschool.com/no-knead-vegan-italian-focaccia/
■ PASTA AGLIO E OLIO: https://theplantbasedschool.com/spaghetti-aglio-e-olio/
■ NO TOFU-FRITTATA: https://theplantbasedschool.com/vegan-frittata/
■ CREAMY EGG-FREE CUSTARD: https://theplantbasedschool.com/vegan-custard/
■ 2 INGREDIENT RICOTTA: https://theplantbasedschool.com/vegan-ricotta/
■ ITALIAN PIADINA w. MELTED CHEESE: https://theplantbasedschool.com/vegan-piadina/

INGREDIENTS LIST
🌱 Homemade gnocchi
1 kilogram (2.2 lb) potatoes (Russet or red potatoes)
300 grams (2 cups) all-purpose flour (this can vary greatly based on the type of potato so be ready to add more)
2 teaspoon salt + 1½ tablespoons for the water to cook the gnocchi.

🌱 Tempeh bolognese
700 grams (1.5 lb) tomato passata or canned tomatoes
75 grams (2.6 oz) tempeh
2 tablespoons olive oil
1 onion
1 carrot
1 stalk celery
½ cup red wine
2 tablespoons soy sauce
½ teaspoon salt
⅓ teaspoon pepper

CHAPTERS
0:00 How to make soffritto
0:54 How to make vegan bolognese w tempeh
2:13 How to make gnocchi dough
3:54 How to shape gnocchi
4:58 How to cook gnocchi
5:21 How to serve gnocchi in the sauce

These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.

Italia Plant Based
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise 🙂

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