![]() 5 minutes, then add tomato paste and agave syrup, stir to combine and fry for another 2-3 minutes. ![]() 1 minute, then add the bell pepper, dried basil, oregano, paprika, cayenne pepper, salt, and pepper. Heat vegetable oil in a frying pan and start to fry the onion until translucent. Finely dice the bell pepper and halve or quarter cherry tomatoes. So happy birthday, everyone! I think we’ve given ourselves a great present here. We baked this pie in a sprinform pan (24cm/9inches) and it fed a good six people. With 15-20 minutes of baking time, it shouldn’t be a problem to add them directly to the pie without frying them first, but if you want to be on the safe side, there’s nothing against frying them in the pan beforehand and then arranging them on the pie. After heating, we stir in some soy flour, which acts as an egg substitute to bind the pasta and sauce.Īs for the vegan meatballs, you can either use ready-made plant-based meatballs or form them yourself from vegan minced meat. Everything is heated briefly so that the vegan cheese melts already now, and you can spread the mixture easily. The mixture consists of plant-based shredded cheese, water, vegan heavy cream, vegan cream cheese for texture, and nutritional yeast for more flavor. At best, it should cover all the pasta, keeping it wonderfully moist. Instead, we will prepare a creamy mixture that is both combined with the cooked macaroni and tomato sauce and additionally spread on top as a kind of cheese layer. To keep your pasta from burning on top, it’s not enough to just add plant-based shredded cheese on top – even if you mix it with vegetable oil beforehand to make it melt better. So “unfortunately”, I had to retest the macaroni pie – and I was much happier afterward. Some of the macaroni on top were slightly burnt, and there were far too few vegan meatballs. The pie was firm, and I could cut it into pieces, but it was also quite dry. At the time, I mixed the cooked pasta, tomato sauce, and a vegan cream mixture together, packed it into the springform pan, and grated vegan cheese on top. My first test attempt, however, didn’t end quite so happily. In fact, spaghetti pies exist as well, but I ended up using macaroni, so you can actually use both kinds of pasta for this recipe. I knew immediately that I had to try this, but I only had long pasta shapes at home. There were thick rigatoni neatly placed next to each other, doused with a sauce, and then baked. It all started with a photo I once saw on the internet. A vegan meatball for every year of life – why not? For me, this is the perfect birthday cake for everyone who loves savory food. Yes, of course, this is basically “just “macaroni with sauce and vegan meatballs, but you eat with your eyes first, and this is especially true for this recipe. You can’t even imagine my shining eyes when I first loosened the rim of my springform pan, pulled it up, and saw my very first vegan macaroni pie.
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