Perfect
if you have left-over pasta from yesterday’s dinner!
400g
cooked pasta (any kind)
200g
smoked tofu
1
small onion
For
the sauce
400ml
plant-based milk
4
tbsp nutritional yeast
1
tsp nutmeg
½
tsp sea salt
1
tbsp vegetable stock powder
150ml
cashew nuts
100g
vegan cheese (optional)
Finley dice the tofu and onion, and in a frying
pan, fry on medium heat for 5-7 minutes. In a blender, mix together all the
ingredients for the sauce until smooth (this may take several minutes). Assemble
the “makaronilåda” in a baking pan by spreading out the cooked pasta in the
bottom. Then arrange a layer of tofu and onion on top of pasta, and lastly pour
over the sauce. Top with the vegan cheese (optional). Bake in the oven on 200
°C for 15-20 minutes.
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