Summary

Ingredients

• 1 zucchini
• 1 carrot (s)
• 1 onion (s)
• 2 cloves garlic
• 0.5 tube ½ tomato paste
• 1 packet tomato (s), happened
• 1 pinch (s) sugar
• 1 packet soy cream (soy cream cuisine)
• salt and pepper
• oil
• thyme
• 300 g soy ranules
• 3 tablespoon gyros spice
• 3 tablespoon oil, neutral
• 500 g pasta
• 300 ml soy milk (soy drink)
• 4 tablespoon margarine
• 3 ½ tablespoon yeast flakes
• 1 tablespoon salt
• 0.5 tablespoon ½ mustard, medium hot
• 3 handfuls flour

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Instructions

1. Let the soy granulate swell with hot water and then squeeze out well. Mix a marinade from the oil, gyros spice and neutral oil, stir into the soy granulate and let it steep overnight in the refrigerator.
2. Cook and drain the pasta according to the instructions on the packet.
3. Dice carrots, onions, zucchini and fry in a large pan or in a wok with oil and garlic and the soy granules and the remaining marinade. This will take a while as the marinade has to cook a little first. Then add tomato paste and the strained tomatoes. If necessary, add a little water and simmer a little. Add a pinch of sugar, salt, pepper and thyme to the sauce, after 3 - 4 minutes stir in the soy cream and turn off the stove. Put the cooked noodles in the sauce, stir everything well.
4. Grease a baking dish and add the pasta mixture.
5. For the yeast melt, bring the soy milk, margarine, mustard, salt, pepper and yeast flakes to the boil and bind with the flour. It should be a creamy mass. Then pour this mixture over the casserole and bake the casserole at 200 - 220 ° C. When the yeast melt turns brown, the casserole is ready.