Maultaschen in a vegetable and tomato pan

Ingredients for 2 servings:

• 1 pack of Maultasche(s) (vegetable Maultaschen), 360 g
• 1 onion(s), approx. 120 g
• Corn germ oil or sunflower oil for frying
• 1 zucchini, 300 g
• 1 pepper(s), red, 300 g
• Salt and pepper, white
• chili flakes
• 1 tsp, heaped basil, shredded
• 1 pack of tomatoes, pureed, 500 g
• 50 ml vegetable stock
• 2 tbsp, heaped tomato paste
• 2 garlic cloves
• 2 tbsp soy sauce
• 1 tsp, levelled sugar, brown
• 1 tbsp, heaped parsley, chopped
• possibly stock powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Cut the Maultaschen into 0.5 cm wide strips. Peel and dice the onion and garlic, as well as the zucchini and bell peppers. Heat oil in a pan and briefly fry the Maultaschen, remove them, and set them aside. Then fry the diced onions until golden brown. Add the vegetables and fry for about 5 minutes. Stir in some of the spices and the basil. Add the passata, rinse out the vegetable stock packet, and stir it in along with the garlic, soy sauce, and tomato paste. Simmer for a few minutes until the vegetables have the desired bite. Season the sauce to taste and refine it with sugar and a little stock powder, if desired. Stir the Maultaschen into the vegetable sauce and heat briefly. Chop the parsley and sprinkle the Maultaschen with the parsley in the vegetable and tomato pan and serve. You can also use fresh basil, which you then cut into fine strips and add to the sauce along with the Maultaschen.