Coriander pasta with aubergines and hoisin sauce
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125g flour, plus extra for dusting
30g fresh coriander
70ml hot water
1 tsp salt
4 tbsp hoisin sauce
2 tbsp light soy sauce
1 tbsp rice vinegar
1 1/2 tbsp mirin
1/4 tsp sesame oil
1/2 tbsp cornflour + 1 tbsp water
Combine all ingredients in a bowl. Set aside.
1 chilli, finely chopped
3 garlic cloves, finely chopped
1 spring onion, finely chopped, for garnish
2 tbsp fresh coriander, finely chopped
Blend fresh coriander together with a hot water .
Tip the flour with salt into a large bowl, add coriander water and knee until the dough comes together in a smooth, fairly stiff ball of dough, adding a little more flour if the dough seems sticky. Wrap in clingfilm and chill in the fridge for 30 minutes.
Roast the aubergines.
Slice aubergines into cubes. Heat the oven to 200 °C. Put the aubergine pieces onto baking paper lined trays and brush with a little oil. Roast in the oven for 20-25 minutes, until softened and crisping at the edges.
The easiest way to roll pasta, by far, is with a pasta machine but you can also shape your dough with a rolling pin.
Cut the dough into quarters and feed a quarter though the rollers of the machine on its widest setting. Repeat this 5 or 6 times, until the dough feels flexible and is staying together as a smooth sheet.
Roll the sheets up and cut 1/3cm strips. Unravel the cut pasta strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking.
Bring large pan of water to the boil and add the pasta, teasing the pasta apart with a couple of forks to separate the strands as it cooks. Cook for 2-3 minutes until al dente, then drain.
Meanwhile, heat the oil in a large pan and cook the garlic until nicely browned.
Add hoisin sauce mixture, chilli and coriander, then roasted aubergines.
Serve with coriander pasta.