STROZZAPRETI WITH RED LENTILS
WITH “VEGAN” CARBONARA
OF SOYA AND CURCUMA,
SMOKED SEITAN AND
JULIENNE OF ZUCCHINI
Ingredients for 3 people:
- 400 gr of red lentils strozzapreti DALLA COSTA
- n°1 stick of smoked seitan
- 200 ml of soy cream
- n°4 tablespoons of chickpea flour
- n°2 tablespoons of turmeric
- n°1 zucchini
- extra virgin olive oil
In a small bowl, mix the soy cream with chickpea flour, turmeric and a pinch of salt with a whisk.
Cut the seitan into very small cubes.
Cook the pasta “al dente”, in boiling salted water.
When the pasta is almost ready, fry the garlic clove with a drizzle of extra virgin olive oil. Drain and mix them in a frying pan with the seitan (which should be golden), the cream obtained from the soy cream and chickpea flour and, lastly, the zucchini previously cut.
Before the soy cream is completely dried, when it is slightly thickened, serve the vegetable carbonara.
Add a sprinkling of pepper and a pinch of parsley to the dish.