Noodle pan with soy strips

Ingredients for 4 servings:

• 400 g pasta, vegan
• 2 onions
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 80 g chopped black olives
• 90 g tomatoes, dried in oil, chopped
• 1 zucchini
• 2 packs of soy cream (Soy Cream Cuisine)
• olive oil
• 1 tbsp vinegar (fig balsamic or balsamic vinegar), vegan
• 2 tsp rosemary, dried
• 2 tsp marjoram, dried
• 1 tsp oregano, dried
• 150 g soy strips
• 4 tbsp soy sauce
• 1 tbsp Worcestershire sauce, vegan
• 1 tsp broth (porcini mushroom yeast broth)
• 1 tsp, heaped mustard, vegan
• 2 tsp sage, dried
• 2 tsp agave syrup or 1 tsp raw sugar
• 1 tbsp chicken seasoning
• 1 tsp smoked paprika powder
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan, hearty

Preheat the oven to 170 degrees fan/grill. Bring the soy strips to a boil in water and simmer for about 10 minutes. Transfer to a sieve and rinse with cold water until the water runs clear. This will speed up the process if you squeeze the strips a little occasionally. When the water runs clear, squeeze the soy strips as firmly as possible, e.g., between two wooden boards or, best of all, with a potato ricer. Mix soy sauce, Worcestershire sauce, porcini mushroom yeast broth, mustard, sage, agave syrup or cane sugar, chicken seasoning, smoked paprika, and a pinch of pepper to make a marinade. The marinade should be very strong. If you’re missing one or more ingredients, go freestyle! Pour the marinade over the soy strips and stir. It’s best to work the marinade in gently with your hands. Spread the shredded meat generously on a baking sheet lined with baking paper and bake on the top rack directly under the grill for about 25 minutes, turning once during the cooking time. In the meantime, roughly chop the onions and sauté them in a little olive oil in a non-stick pan or wok over medium heat until translucent. Finely slice the garlic and sauté it. Add the tomato paste and lightly roast it over a slightly higher heat, stirring constantly. Add the chopped olives and tomatoes and let everything simmer over medium heat, stirring continuously, for about 5 minutes to release the flavor. Cook the pasta according to the package instructions. Halve the zucchini, cut each half lengthwise into strips, and chop into small pieces. Then add it to the pan along with the soy cream and balsamic vinegar and cook over medium heat until the zucchini is tender. Meanwhile, add the rosemary, marjoram, and oregano and season with salt and pepper. If you like, add a little more chili. When the soy strips are nicely cooked, add them to the pan and simmer for 2 to 3 minutes. Then serve with the noodles.