Schupfnoodle Casserole with Leek and Soy Mince

Summary

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

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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.