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MASTER THE BASICS OF VEGAN BAKING FOR £7.99

Fluffy cinnamon rolls smothered in cream cheese icing, soft madeleines to dip in your teas, the ultimate gooey-crackled brownies, one chocolate chip cookie to rule them all, buttery moreish French brioche, caramelised apple tatin and more, all in my Vegan Baking 101 guide

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Writer's pictureClarisse Flon

High Protein Vegan Tomato mascarpone pasta


20mn high protein vegan pasta


2 servings:


•120g Red lentil pasta

•150g chickpeas

•1 courgette

•100g tomatoes

•1/2 an onion

•1 clove of garlic

•2tsp olive oil


Sauce:

•150g silken tofu

•150g chopped tomatoes

•30g nutritional yeast

•50g Alpro Greek yogurt

•Old bay seasoning

•Salt & pepper


-Preheat the oven at 180c

-Chop the tomatoes and toss with seasoning and olive oil

-Transfer to a baking tray spacing them out then into the oven for 15mn

-Put a pan of water to boil for the pasta

-Chop the courgette, garlic and onion and add to the same container that had the tomatoes to coat with the olive oil and seasoning

-Transfer to a frying pan with oil then add the chickpeas

-Toss on high heat then lower and cover with a lid to soften

-In the meantime add the tofu, chopped tomatoes, nutritional yeast, Greek yogurt and seasoning to a high jar and blend

-Cook the pasta as indicated on the packet

-Take one cup of the pasta water and add to the courgette and chickpeas

-Add the sauce and let it simmer until it thickens

-Add the pasta and at the very end the roasted tomatoes

-You can also add a sprinkle of vegan cheese


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