The vegan baked pasta it’s a first course rich and tasty, the vegetable variant of classic baked pasta. Meat and dairy free, it’s made with vegan béchamel, seitan sauce and vegan cheese which, when cooked, will melt until it melts and mixes with the other ingredients, making everything creamy and irresistible. Easy to prepare and accessible to all, it is ideal for Sunday lunch with family or alone dinner with friends. Instead of meat sauce, we use a dressing made from seitan, enriched with lentils and peas, fried in a pan with chopped herbs and a drizzle of oil. A light and well-balanced dish, excellent for the little ones in the house.
Once out of the oven, we recommend that you let the vegan baked pasta rest for a few minutes, so that the flavors harmonize perfectly. For a crispy crust, you can sprinkle the surface of the dough with a tablespoon of breadcrumbs or a tablespoon or two of nutritional yeast flakes: this will make it even tastier. You can also prepare it without béchamel, adding only meat sauce and vegetable cheese. Instead of seitan sauce, you can make soy sauce or lentil sauce.
Find out how to make vegan baked pasta by following the step-by-step procedure and tips. Also try the vegan lasagna with carasau bread, leeks, carrots and herbs.
How to make vegan baked pasta
First prepare the vegetable béchamel and set aside.
Continue with the ragu. Clean the vegetables and chop them finely 2.
Transfer everything to a pan with a tablespoon of oil 3turn on the heat and simmer for a few minutes.
Step 4
Step 4
Continue with the ragu. Clean the vegetables and chop them finely 2.
Lay the seitan on the cutting board and cut it into pieces first 4.
Chop it finely 5.
Step 6
Step 6
Transfer everything to a pan with a tablespoon of oil 3turn on the heat and simmer for a few minutes.
Add it to the vegetables and sauté for a few minutes 6.
Add tomato puree seven and cook for 5 minutes, stirring occasionally.
Step 8
Step 8
Lay the seitan on the cutting board and cut it into pieces first 4.
Pour the lentils 8. Stir and let stand a few more minutes.
Blanch the peas in lightly salted water and add them to the sauce 9.
Step 10
Step 10
Chop it finely 5.
mix it all up ten and leave to perfume for a few more minutes. Switch off.
Add the béchamel 11leaving out a cup for the final layer.
Step 12
Step 12
Add it to the vegetables and sauté for a few minutes 6.
Mix well 12.
Boil the pasta al dente in the same pot you cooked the peas in, drain and transfer to a large bowl 13.
Step 14
Step 14
Add tomato puree seven and cook for 5 minutes, stirring occasionally.
Pour in the stew and season the pasta, mixing well 14.
Cut the vegetable mozzarella into cubes 15.
Step 16
Step 16
Pour the lentils 8. Stir and let stand a few more minutes.
Add it to the rest in the bowl 16; set aside for final layer.
Transfer the pasta to a baking dish brushed with a drizzle of oil 17.
Step 18
Step 18
Blanch the peas in lightly salted water and add them to the sauce 9.
Spread the reserved mozzarella and bechamel sauce 18. Bake at 190°C for about 20-25 minutes.
After the cooking time, take it out of the oven, let it rest for a few minutes 19 and serve.
storage
Also great the next day, cooked vegan pasta will keep in the fridge for 2-3 days in an airtight container: just heat it up a few minutes before serving it. It can also be frozen and then thawed directly in the oven.
Sursa articolului in engleza: Vegan oven-baked pasta: the recipe for the first easy and tasty vegan – Tale Of Travels