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183: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 3 Servings
100 g leek
150 g broccoli
220 g pasta, (e.g. rigatoni)
50 ml vegetable stock
2 tbsp almond butter [Order No: 301]
20 ml water
200 g No-Moo, Raclette
1 tsp salt [Order No: 305]
½ tsp sweet paprika
1 tsp lemon juice
1 pinch nutmeg
80 g Veggie Mince [Order No: 155]
Treat yourself with Vegusto: Recipe No. 183
A delicious gratin is baked from No-Moo, Raclette, vegan mince, pasta, broccoli, and leek. An everyday recipe that makes us all full and happy.
Ingredients for 3 Servings
100 g leek
150 g broccoli
220 g pasta, (e.g. rigatoni)
50 ml vegetable stock
2 tbsp almond butter [Order No: 301]
20 ml water
200 g No-Moo, Raclette
1 tsp salt [Order No: 305]
½ tsp sweet paprika
1 tsp lemon juice
1 pinch nutmeg
80 g Veggie Mince [Order No: 155]
Preparation
Halve the leek lengthwise. Clean between layers and cut into strips. Cut the broccoli into 2–3 cm pieces.
Place the leek, broccoli, and pasta into a gratin dish (about 2 ½ l volume) and pour the vegetable stock over.
Mix the almond paste and the water vigorously in a tall container. Mix the almond paste mixture with 150 g vegan cheese, salt, paprika, lemon juice, and nutmeg.
Loosen the vegan mince by hand and spread it over the gratin. Then pour over everything with the almond paste/No-Moo, Rac mixture.
Use a ladle to press the gratin contents as flat as possible so that everything within the dish can cook.
Place the gratin in an oven preheated to 200°C, and bake on the second lowest rack for 15 minutes.
No mix the gratin so that the liquid is well distributed and the gratin on the surface does not dry out. Then press the surface of the gratin flat again.
Spread the remaining 50 g No-Muh, Rac on the gratin and bake for another 15 minutes.
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