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The Vegan Timpano


Marinara Sauce:
3 small shallots
1 tablespoon olive oil
2 (15 oz) cans diced tomatoes
2-3 tablespoons tomato paste
1/4 cup chopped basil
2 cloves garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon black pepper
Salt, to taste
1/3 cup white wine

The ‘Chicotta’:
2 (15 oz) cans of chickpeas
2/3 cup soaked cashews
1/2 cup nutritional yeast
1 lemon (juice)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup basil

The Tempeh & Eggplant Sausage:
1 tablespoon olive oil
1 1/2 cups diced eggplant
1 1/2 cups diced tempeh
2 tablespoons maple syrup
2-3 tablespoons soy sauce
1/2 teaspoon each: garlic powder, smoked paprika, ground fennel seeds, crushed red pepper

The Stuffed Pasta:
The chicotta (above)
8 oz. tube-shaped pasta

The Pasta Shell:
1 1/2 cups all-purpose flour
1 1/2 cups semolina flour
1/2 teaspoon salt
1 tablespoon olive oil
About 1 cup tepid water
1 “flax egg” (see below)



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