Schupfnoodle Casserole with Leek and Soy Mince

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 500 g potato noodles, vean
  • 200 g smoked tofu
  • 1 leek
  • 1 teaspoon marjoram
  • salt and pepper

For the sauce:

  • 200 ml water
  • 4 tablespoon yeast flakes
  • 1 tablespoon miso paste, light
  • 1 tablespoon lemon juice
  • 1 tablespoon cashew butter
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
Schupfnoodle Casserole with Leek and Soy Mince
Schupfnoodle Casserole with Leek and Soy Mince

Instructions

  1. Mix the sauce ingredients with the mixer or hand blender and set aside. Process the smoked tofu with the lightning chopper or a fork. Cut the leek into thin slices.
  2. First fry the potato noodles in a large pan and set aside. Then fry the mince until crispy. Add the leek and marjoram and season to taste with salt and pepper. Fry everything together for another 3 - 5 minutes, then add the sauce and bring to the boil until it thickens. Finally fold in the potato noodles, transfer everything to a baking dish and bake at 180 degrees for about 20 - 30 minutes, until the casserole turns brown on top.
  3. Tip: If you can`t get vegan potato noodles and don`t want to make one yourself, use gnocchi instead, because they are also made from potato dough.

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