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Vegan pasta bake à la Gini

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Ingredients for 3 servings:

  • 300 g pasta
  • 1 onion(s)
  • 1 bell pepper(s)
  • 250 g mushrooms
  • 500 ml tomato(s), pureed
  • 150 ml vegetable stock
  • 300 ml soy yogurt (yogurt alternative)
  • salt and pepper
  • n. B. Yeast melt, for gratinating

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan, quick, delicious

Peel the onion, trim the bell peppers and mushrooms, and cut into bite-sized pieces. Sauté the onions in a saucepan, then add the bell peppers and mushrooms and cook until al dente. Deglaze with the passata and stock and simmer for 5 minutes. Then stir in the soy yogurt and season with salt and pepper. Transfer everything to a casserole dish, sprinkle with yeast mixture, and bake at 200°C (top/bottom heat) for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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