Vönerragu
recipe

A delicious pasta dish made with leftover Christmas seitan or ready-made Vöner slices, flavored with fennel seeds and orange peel. A perfect way to use up leftovers.
Preparation Time: 45 minutes
Serving Size: 4-6 servings

Ingredients:

- 400 g Vöner or other seitan
- 1 onion
- 3 cloves garlic
- 2 tbsp oil
- 1 ½ tsp fennel seeds
- 1 tsp chili flakes
- 1 tsp dried rosemary
- 1 strip of orange peel
- 1 bay leaf
- 3 tbsp tomato paste
- 200 ml red wine
- 500 ml vegetable broth
- 1 can crushed tomatoes (400 g)
- Salt and black pepper to taste
- Chopped parsley for serving
- Cooked pasta and (vegan) parmesan cheese

Instructions:

1. Grate the Vöner or other seitan. Peel and finely chop the onion and garlic.
2. Heat the oil in a saucepan and sauté the onion until soft.
3. Add the garlic and sauté for a moment longer.
4. Stir in the fennel seeds, chili flakes, rosemary, and orange peel, mixing well.
5. Add the tomato paste and stir until evenly combined.
6. Pour in the red wine and vegetable broth, then add the bay leaf and crushed tomatoes. Mix all ingredients thoroughly.
7. Allow the sauce to simmer on low heat for about 30 minutes until thickened. Season with salt and black pepper.
8. Serve over pasta, garnished with chopped parsley and vegan parmesan.

Nutritional Information (per serving):

- Energy: 350 kcal
- Protein: 15 g
- Carbohydrates: 50 g
- Fat: 10 g
- Fiber: 6 g

Reviews: 4.87 (4076 reviews) ★★★★★ share