Vegan, warm pasta salad Mediterranean style

Ingredients for 1 servings:

• 1 zucchini
• 8 cherry tomatoes
• 1 small bell pepper(s), red
• 1 eggplant(s)
• ½ onion(s), red
• 1 clove(s) garlic
• 50 g arugula
• 75 g penne, vegan
• 1 tsp salt
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 10 g tomato paste
• 10 g paprika paste
• some water
• 1 tsp salt
• ½ tsp sugar
• 1 ½ tsp herbs de Provence
• 1 tsp oregano
• 1 tsp paprika powder
• ½ tsp pepper
• 30 g dried tomatoes
• Bratling(s) (lupine patty) or similar
• 8 g yeast flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with lupin patty cubes and rocket, vegetarian

Preheat the oven to 200 degrees Celsius (top/bottom heat). Line a baking sheet with parchment paper. Wash and trim the vegetables, then cut into bite-sized strips or cubes. Halve the fresh tomatoes and chop the sun-dried tomatoes. Crush the garlic. Mix the vegetables with the garlic, place on the baking sheet, and bake for about 30 minutes, until soft. Meanwhile, wash the arugula, spin it dry, and set aside. Put water in a pot, add salt, and cook the penne according to the package instructions. When the pasta is done, drain the pasta and set aside. Dice the lupin patty (you can also use leftovers from other vegan patties). Mix the tomato and bell pepper paste with olive oil, balsamic vinegar, sugar, spices, and a little water to make a marinade. Mix the pasta with the sun-dried tomatoes, the patty cubes, and the arugula in a bowl. Add the vegetables from the oven and mix with the marinade. Sprinkle the salad with the nutritional yeast before serving. You can find my lupin patties here: http://www.chefkoch.de/rezepte/3169871471799214/Miris-vegane-und-mediterrane-Lupinenbratlinge.html