Vegetable soy mince with chickpea fusilli

Ingredients for 3 servings:

• 250 g chickpea pasta (fusilli)
• 200 g soy mince, ready to cook
• 1 small can of tomatoes, chopped with onions, approx. 400 g
• 300 g green beans
• 1 bell pepper(s), red
• 1 m.-sized carrot(s)
• 1 small zucchini, approx. 200 g
• ½ vegetable onion(s)
• ½ chili pepper(s)
• 1 garlic clove(s)
• 2 tbsp Paprika paste alternatively Tomtenmark
• 1 tsp spice mix (minced meat seasoning), alternatively granulated vegetable stock
• 1 tsp turmeric powder
• 2 tbsp oil for frying
• pepper
• 1 spring onion(s) for topping
• 60 g Parmesan, sliced, optional for the non-vegan version

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

without Parmesan vegan

First, boil salted water. Clean the beans, then add them to the boiling water and cook over medium heat for 5-7 minutes, depending on how tender they are, then drain and set aside. While the beans are cooking, peel the carrot and slice or grate it into 0.5-1 cm thick slices. Deseed the bell pepper and cut into 2 cm² pieces. Peel and roughly dice the onion. Heat oil in a large pan (26-28 cm) and sauté the cleaned vegetables, without the beans, for about 5 minutes, stirring occasionally. Stir in the soy mince, add the meatball seasoning and turmeric, and fry. Boil salted water for the noodles. Quarter the zucchini lengthwise, cut into 0.5 cm thick slices, and stir into the pan. Deseed and chop the chili pepper, and stir in. Add the chopped tomatoes and fill the empty can about 2/3 full with water. Slowly add the water and stir in the bell pepper/tomato paste. Add the pasta to the boiling water and cook for 5-6 minutes, then strain. Meanwhile, peel and chop the garlic or add it to the pan using a press. Let everything simmer for a few minutes, while in the meantime, slice and chop the spring onion. Finally, season the soy mince with pepper. Serve: Place the pasta on a plate, cut the green beans into bite-sized pieces, and place a layer on top of the pasta. Coat the pasta in plenty of soy mince and, if not vegan, top with Parmesan cheese and spring onions. Lamb’s lettuce goes well with it, dressed with a vinaigrette of red balsamic vinegar and mustard. This usually serves 4 people. Tip: If you don’t have any mince seasoning on hand, you can add a little granulated vegetable stock after adding the chopped tomatoes. Otherwise, simply season with salt and pepper. Of course, other types and shapes of noodles will also work, depending on your taste. If you like, you can sauté the beans uncooked with the other vegetables. However, this will largely lose their flavor. They can, of course, also be cooked and added to the finished soy mince, especially if you’re going to eat it all at once.