Vegan Ragu Gnocchi
Recipe Details
Our ragu gnocchi just got a vegan makeover 🌱 Made from soya mince, our vegan ragu is just as tasty and easy to make as our original- making it the ultimate uni food hack for vegan students 🕑 Comforting and delicious 🤤
Cooking Time: 20 mins
Cooking Level: Easy
Special Equipment: None
What you’ll need: Salt, pepper, vegetable oil, flour (contains gluten)
Macros
40g protein, 72g carbohydrates, 24g fat, 637 calories
*Values stated are per portion. Gastrostudent’s macros and nutritional information only applies to ingredients which are supplied by Gastrostudent. The cooking process and additional ingredients which are added, including “what you’ll need” items will affect these total values.
Ingredients in your box
Ingredients Contain
(Gnocchi) Rehydrated Potato (Potato Flakes (Dried Potato, Colour: Curcumin; Stabiliser: Sodium Phosphates; Emulsifier: Mono- And Diglycerides Of Fatty Acids; Antioxidant: Extracts Of Rosemary), Water), 𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Potato Starch, Salt, Flavouring, Acidity Regulator: Citric Acid; Preservative: Sorbic Acid; Rice 𝐅𝐥𝐨𝐮𝐫
(Vegetable Stock Cube) Salt, vegetable fats (palm, shea, sal), starch, yeast extract, sugar, onion powder † (2.3%) carrots † (1.5%), herbs (parsley †, tarragon), spices (CELERY seeds, garlic powder †, turmeric †, pepper, parsley root powder †), tomato puree powder †, red pepper †, flavourings (contain CELERY), caramel syrup, leek †, maltodextrin. †
(Soya Mince) Defatted soya flour 99%, Colour caramel 1%
(Soy Sauce) Water, Soybeans, Wheat, Salt, Alcohol (ethanol)
(Italian Mixed Herbs) Sesame Seeds, Salt, Basil, Parsley, Oregano, Garlic, Black Pepper, Onion, Sage, Thyme, Bay Leaves, Rosemary
For allergens, see ingredients in BOLD. Wheat, celery, soya, sesame seeds.
In addition to the recipe specific allergen information provided, due to production and packing methods Gastrostudent boxes may also contain low levels of the following allergens: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk, nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts), celery, sesame, sulphur dioxide and sulphites, lupin, molluscs, mustard.
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