Vegan "Tuna" Casserole

Ingredients for 2 servings:

• 150 g pasta, e.g. spirelli
• 1 onion(s)
• 2 garlic cloves
• 3 tomatoes
• 4 tbsp tomato paste
• 150 ml soy cream (Soy Cream Cuisine)
• 1 can of corn
• 150 g soy tuna substitute
• 120 g cheese (soy)
• some salt
• some black pepper
• Oil, neutral

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

with tuna substitute made from soy

Cook the noodles according to the package instructions. Meanwhile, peel the onion, dice it into small cubes, and sauté it in neutral oil in a large pan or wok until translucent. Peel the garlic cloves, then press them through a press and sauté briefly. Dice the tomatoes, removing all of the seeds, and add them to the pan. Season everything well with salt and pepper. Add the tomato paste to the pan, heat briefly, and then deglaze with about 2/3 of the soy cream until the mixture has a creamy consistency and a nice pink color. Season the mixture again and add more seasoning to taste. Then add the corn to the mixture and remove from the heat. Chop the tuna substitute and add it to the pan. Mix the mixture with the cooked noodles and transfer to a baking dish. Mix the soy cheese with the remaining soy cream until creamy. Spread this over the casserole. Bake the casserole at 170°C fan oven (not preheated) for about 25 minutes until the surface is lightly browned.