Description
Try our delightful vegan pasta bake with a medley of fresh vegetables. A delicious and easy-to-make dish for any occasion.
Ingredients
Scale
- 400 g of pasta
- 1 teaspoon of salt in the boiling water
Sauce
- 1 onion
- 2 crushed garlic cloves
- 200 g zucchini (or other vegetables)
- 380 g bean mix (canned beans)
- 2 dl dark soy meal
- 3 dl water
- 400 g ready-made pizza sauce (e.g. Mutti Pizza Sauce Aromatica )
- 2 teaspoons of Italian spice mix (e.g. Urtekram)
- 2 tsp ground coriander
- 1.5 teaspoons salt
- 0.25 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons soy flour
Instructions
- Cook the pasta in a large pot following the package instructions. Add 1 teaspoon of salt to the boiling water before adding the pasta.
- Drain the cooked pasta.
- Chop the onion and crush the garlic. Sauté them in oil in a pan until they turn soft and translucent.
- Incorporate the remaining sauce ingredients into the pan. Let it simmer over low heat until the soy meal swells and the vegetables slightly soften. Be cautious not to overcook the vegetables.
- Transfer the drained pasta and sauce into a large baking dish. Mix until the ingredients are evenly combined.
- Bake in an oven preheated to 200 degrees Celsius (or 400 F) on the middle rack for approximately 35 minutes.
- Prep Time: 5
- Bake time: 35
- Cook Time: 15
- Category: Pasta bake
- Method: Stove and oven
- Cuisine: Italian
Keywords: vegan pasta bake healthy, vegan pasta bake no cheese, vegan pasta bake tomato, baked pasta veg, vegan bean casserole, vegetable pasta bake, can you make pasta bake without cheese, vegan casserole recipes
