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Vegan Recipe: Beetroot Spaghetti with Thai Vegetable Sauce and Tofu

Vegan Recipe: Beetroot Spaghetti with Thai Vegetable Sauce and Tofu

Mireia Cervera 06 May 2016

Today we offer you a new vegan recipe from Teresa Carles ! If you are in a hurry, you can substitute the spaghetti for any good quality simple pasta. The red curry sauce and vegetables alwok are delicious with any accompaniment! But for an optimal result we advise you to spend a little more time and make the beet spaghetti. But beware, afterwards you will no longer want to buy pasta in theSuper!

It is a very tasty and nutritious dish. Rich in carbohydrates, healthy fats, polyphenols, and fiber.

Ingredients for 4 people:

To make the beet spaghetti:

400 gr. durum wheat flour
200 gr. fresh beet juice
1 tablespoon of extra virgin olive oil


For the saucered curry:

1/2 tablespoon red curry
25 ml. extra virgin olive oil
1/2 tablespoon of brown cane sugar
25 ml. soy sauce
250 ml. coconut milk

For the vegetables and wok tofu:

1/2 leek
2 carrots
1 Italian green pepper
100 gr. turnip daycon
4 green asparagus
50 gr. shitake mushrooms
15 gr. bean sprouts
80 gr. of tofu
extra virgin olive oil
Salt
Pepper


For decoration:

40 gr. peanuts
cilantro

ELABORATION:

For the pasta:

  • Mix the durum wheat flour with the beet juice, the water and the tablespoon of oil until everything is well integrated.
  • We remove the dough from the bowl and continue kneading with our hands untilthat we get an elastic texture.
  • We make a ball and let it rest wrapped in plastic wrap for at least 1 hour.
  • On a floured surface we stretch the dough with the help of a rolling pin, fold in half and return.you to stretch. We repeat this operation until the dough is smooth and thin.
  • At this time we make a roll with the dough well sprinkled with flour and cut it into a spaghetti shape. We unwrap and flour again.
  • If you haveWe use a pasta machine, we proceed as usual.

For the sauce:

  • We put all the ingredients of the curry sauce in a pot and bring to a boil, stirring with a whisk.
  • We cut all the vegetables and the shitake mushrooms to julienne and sauté in a wok with olive oile olive, salt and pepper.
  • Cut the tofu into small cubes and sauté in a wok with olive oil, salt and pepper.
  • Boil the spaguettini with plenty of water and salt for about 3 minutes.
  • Drain and mix in a pan with the saltsa curry, vegetables and wok tofu.
  • We let it boil and plate. Garnish with peanuts and chopped cilantro.


Simple, healthy and tasty! Enjoy Teresa's new vegan recipe

Mireia Cervera Nutritionist Teresa Carles Healthy Foods Group - Flax & Kale