It’s asparagus time! This recipe is mouth watering savoury and makes wonderful next-day lunches. In fact, it’s one of these things that tastes even better heated up a second time.
- a bunch of asparagus
- one medium sized cauliflower
- 1 small yellow onion
- 300g of Penne noodles or any noodles you think will fit
- 3 cups of vegan beef broth (3 tsp if you use powder with 3 cups of water)/ vegetable broth if you can’t find vegan beef broth
- 250ml soy cream
- 1/2 block of vegan Gusta Swisso cheese or any other vegan cheese
- a pinch of nutmeg
- salt and pepper to taste
In this recipe it’s especially important to cook everything long enough to get the full flavour experience. You can even cook it longer than the times I’ll give you, those are just minimums. First of all, cut the onion and fry it in a pot with a bit of oil for around 3 minutes. In this time, cut the asparagus and the cauliflower and add it to the pot. Fry for another 5 minutes, then add the vegan beef broth or vegetable broth and bring everything to a boil. Then let simmer for 10 minutes.
In this time, heat up water and cook the noodles according to the instructions on the package, or a little less if you don’t like them mushy. They will get boiled more later in the oven.
Pre-heat the oven to 450F. After the 10 minutes, add the soy cream, nutmeg, salt and pepper to the veggies and let simmer for another 5 minutes. Then add the noodles and stir everything well. Transfer into an oven-save dish and top with grated vegan cheese. Bake for another 10 minutes and let cool down for at least 5 minutes. Now you can dive right in!