John Myers
Ingredients for 4 servings:
- 100 g soy granules
- 500 ml vegetable broth, hot
- 1 bell pepper(s), yellow
- 1 bell pepper(s), red
- 1 large onion(s)
- 2 cloves garlic
- 400 g kidney beans
- 500 g tortellini, vegan
- 500 ml tomatoes, pureed
- some sunflower oil
- 70 g tomato paste
- salt and pepper
- oregano
- basil
- chili flakes
- 200 g cheese substitute, vegan, grated
Instructions
Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Cover and let the soy granules swell in the hot broth in a pot for about 15 minutes. In the meantime, cut the bell peppers into bite-sized pieces. Peel and dice the onion and garlic. Drain the kidney beans. Cook the tortellini according to the package instructions. Drain the soy granules and fry them in a sufficiently large pot with the previously heated oil. Add the onion and fry until translucent. Then add the garlic and tomato paste and fry briefly. Add the kidney beans and bell peppers, mix everything together, and sauté for about 5 minutes. Deglaze with the passata and bring to a boil briefly. Season to taste with the spices. Place half of the drained tortellini in the baking dish and pour over half of the sauce, then repeat the process. Finally, sprinkle with cheese substitute. Bake in a preheated oven at 200°C (convection oven) for about 20 minutes.
Facebook Comments