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210: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 2 Servings
160 g Veggie Mince [Order No: 155]
3 tbsp mild vegetable oil
1 large clove of garlic, chopped
1 small onion (50 g), chopped
1 tbsp flour (15 g)
100 ml red grape juice or red wine
1 tsp balsamic vinegar (3 g)
200 ml water
1 pinch of rosemary, ground
2 tbsp (25 g) soy sauce (tamari) [Order No: 321]
Ground black pepper
¼ tsp turmeric
250 g elbow macaroni
120 g apple sauce
50 g No-Moo, Piquant [Order No: 403]
1-2 tbsp fresh herbs, chopped
e.g., basil or parsley
Cuisine: Swiss cuisine
Treat yourself with Vegusto: Recipe No. 210
This iconic Swiss dish is also popular abroad. The vegan variety with Vegusto's Veggie Mince is succulent and tastes like it has come from granny’s kitchen!
Ingredients for 2 Servings
160 g Veggie Mince [Order No: 155]
3 tbsp mild vegetable oil
1 large clove of garlic, chopped
1 small onion (50 g), chopped
1 tbsp flour (15 g)
100 ml red grape juice or red wine
1 tsp balsamic vinegar (3 g)
200 ml water
1 pinch of rosemary, ground
2 tbsp (25 g) soy sauce (tamari) [Order No: 321]
Ground black pepper
¼ tsp turmeric
250 g elbow macaroni
120 g apple sauce
50 g No-Moo, Piquant [Order No: 403]
1-2 tbsp fresh herbs, chopped
e.g., basil or parsley
Preparation
Heat 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté the garlic and the pieces of onion in the warm oil for one minute. Now loosen the Veggie Mince by hand and add it. Fry everything for two minutes over a medium heat, stirring regularly.
Dust the Veggie Mince mixture with the flour. Add the grape juice and balsamic vinegar. Mix everything together and simmer for one minute.
Now add the water and season the Veggie Mince with the rosemary, soy sauce and pepper. Let the sauce thicken for about 10 minutes over a medium heat (without the lid). Stir occasionally.
In the meantime, bring enough salted water to the boil for the elbow macaroni. For these to get their golden colour, add the turmeric powder to the cooking water. Cook the elbow macaroni until they are al dente.
Then pour off the cooking water and mix the elbow macaroni with 1 tablespoon of vegetable oil.
Serve the elbow macaroni with the mince, the apple sauce, some grated No-Moo, Piquant, and the finely chopped herbs.
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