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272: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
100 g onions
10 g fresh garlic
4 tbsp olive oil
230 g carrots
800 g tinned tomatoes, chunky
1 tsp rock salt
2 tsp oregano
160 g Vegan Mince [Order No: 155]
2-3 tbsp sugar or xylitol [Order No: 303]
Pepper from the mill
300 g No Moo, Pizza Sauce [Order No: 409]
Garden herbs to garnish
Treat yourself with Vegusto: Recipe No. 272
Soul food from the oven: a savoury casserole with homemade tomato sauce, tender carrots and spicy vegan mince. All topped with a creamy vegan cheese sauce. Pure feel-good cuisine!
Ingredients for 4 Servings
100 g onions
10 g fresh garlic
4 tbsp olive oil
230 g carrots
800 g tinned tomatoes, chunky
1 tsp rock salt
2 tsp oregano
160 g Vegan Mince [Order No: 155]
2-3 tbsp sugar or xylitol [Order No: 303]
Pepper from the mill
300 g No Moo, Pizza Sauce [Order No: 409]
Garden herbs to garnish
Preparation
Chop the onions and garlic finely and gently sauté in a frying pan with the oil for 5 minutes over a medium heat.
Cut the washed carrots (unpeeled) into 1-2 mm thin slices or grate them with a grater.
Now add the tomatoes, the carrots, the salt and the oregano to the frying pan, then cover and simmer over a medium heat for 15-20 minutes until the carrots are nice and soft.
Then add the vegan mince and simmer for 10 minutes without the lid on.
Season the tomato sauce with the sugar/xylitol, salt to taste and freshly ground pepper. Pour everything into a casserole dish.
Now spread the vegan cheese sauce over the tomato sauce.
Bake the gratin at 200 °C (top/bottom heat) on the middle shelf for 20 minutes until the vegan cheese sauce has golden browned.
Garnish the gratin with fresh garden herbs before serving.
Serve with a crusty slice of bread.
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