Vegan noodle and Chinese cabbage casserole

Ingredients for 2 servings:

• 200 g noodles (Chinese vermicelli nests), vegan
• 11 leaves of Chinese cabbage
• 1 tomato(s)
• 5 mushrooms
• 1 cup of soy cream (Soya Cream Cuisine) (Soya Cuisine)
• 1 tbsp margarine (soy margarine)
• 1 garlic clove(s)
• ¼ liter vegetable broth
• turmeric
• salt and pepper
• 50 g cheese, grated, vegan

Instructions

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

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Finely chop the garlic and rub a baking dish with soy margarine and garlic. Place the noodle nests on the bottom. Finely chop the mushrooms and arrange them on top. Clean and arrange the Chinese cabbage leaves. Finely chop the tomato and place teaspoonfuls on top of the Chinese cabbage leaves. Roll them up and layer them on top of the noodle nests. Simply scatter the remaining tomato on top. Stir the Soy Cuisine into 1/4 liter of hot vegetable broth, add the spices, stir again, and pour over the ingredients. Sprinkle with the grated cheese and place in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for 25 minutes.