Vegan Ocean-Inspired Pasta Bake
Enjoy the ocean-inspired flavors of this creamy, hearty, and animal-friendly pasta bake, perfect for family dinners.
Equipment
- Baking dish (8-inch/20-cm square)
- strainer
- Measuring cups and spoons
Ingrediënten
- 1 pound 455 g bow tie or spiral pasta
- 2 tablespoons 8 g dried hijiki seaweed
- 6 ounces 168 g extra-firm tofu, drained, pressed, and crumbled
- 6 ounces 168 g plain soy tempeh, crumbled
- ½ cup 68 g peas
- ½ cup 68 g corn kernels
- ½ cup 112 g nondairy butter, melted
- ½ cup 120 ml nondairy milk
- ¼ cup 30 g nutritional yeast
- 2 tablespoons 16 g all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Old Bay seasoning
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- ½ cup 40 g panko bread crumbs
Instructies
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Cook the pasta in salted water according to package directions.
- Reserve 1 cup (235 ml) of the boiling water and strain the pasta.
- Add the dried hijiki to the reserved boiling water, cover, and let reconstitute for 10 minutes.
- In the pot with the cooked pasta, combine the reconstituted hijiki (along with its soaking water), crumbled tofu, crumbled tempeh, peas, corn, melted butter, milk, nutritional yeast, flour, garlic powder, onion powder, Old Bay seasoning, paprika, and black pepper.
- Mix well.
- Transfer the mixture to the baking dish and spread evenly.
- Sprinkle the panko bread crumbs on top.
- Bake for 20–25 minutes, or until the bread crumbs are golden brown.
- Let cool slightly before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a crisp Sauvignon Blanc or a dry Chardonnay to complement the ocean-inspired flavors.Nutritional Information
Calories: 380 kcal | Carbohydrates: 50 g | Protein: 14 g | Fat: 12 g | Sugar: 2 g | Salt: 590 g
