Vegan chicken Casserole

Summary

Prep Time	40 mins
Cook Time	30 mins
Total Time	1 hr 10 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

For the sauce:

2 pinches smoked salt
3 tablespoon BBQ sauce
205 ml soy yoghurt (yoghurt alternative), natural, e.g. B from Alpro
125 ml soy cream (soy cream cuisine)
200 ml tomato (s), happened
1 pinch (s) cayenne pepper
3 pinch (s) salt
3 pinch (s) pepper

Also: for the cheese

Instructions

The recipe is designed for two people in a baking dish measuring 30 cm x 30 cm x 8 cm.
Fry the jackfruit in a pan in a little olive oil with the BBQ sauce and season with salt, pepper, garlic and paprika powder. When the jackfruit is done, cut / mash it with a fork. This is how you get the meat threads you want like with chicken.
At the same time, cook the macaroni, but not too long, they will continue to cook later in the casserole. Now distribute the somewhat firm macaroni in the mold and distribute the meat threads over the macaroni.
For the sauce, put the soy yoghurt, soy cuisine and the tomato puree in a bowl and mix well. Now season with salt and pepper. Season a little stronger, as the pasta will neutralize again. Pour the sauce over the macaroni and meat.
For the cheese stir the almond butter into 25 ml of water, add a teaspoon of mustard, 3 - 4 tablespoons of yeast flakes and a pinch of turmeric and stir. Then spread over the casserole. The amount is not enough to completely cover the casserole. If the casserole is to be completely covered with cheese, you have to double the amount.
Put everything in the oven for about 30 minutes at 180 degrees.

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