Baked macaroni in a rich saucy vegan bolognese, topped with emmental and Parmesan cheese. True comfort food that feeds the soul.
Set a large pan to mediem heat over the stove. Drizzle a generous amount of olive oil. finely chop the onion and garlic cloves. When the oil is hot, add the onion first and mix until it's well coated. Cook for a few mins, until it softens.
Add the chopped garlic cloves, mix well.
Add the texturised soy, stir and add a little extra oil if the bottom of the pan is drying up.
Meanwhile, rougly chop the mushrooms and add them to the pan, mix.
Add a drizzle of red wine to deglaze the pan. Allow it to evaporate at medium-high heat.
Mix the condiment paste (balsamico, tamari and miso paste) in a bowl. Heat up a little broth or water and add it to the bowl.
Add the bowl content to the pan and stir, bring up the heat and cover. Allow the ingredients to absorb the flavours, the texturised soy will soften in the process.
Add the tomato sofrito (or sauce), lentils and dried herbs. Mix well and cover. Reduce to low heat and let it simmer for a few mins.
Preheat the oven to grill at 220ºC. Start cooking the pasta and grate your preferred cheese(s). Oil or butter a baking tray.
Taste the pasta. When it's al dente, strain it but remember to leave a little pasta water in the pot. Pour the pasta back in, add the bolognese sauce and mix (you decide the ratio of pasta:sauce).
Allow the pasta and sauce to bind at medium heat. Pour the pasta into the baking tray, sprinkle some grated cheese and bake for 5-10 mins until the cheese has melted and started to become a little golden-brown.
Crack some black pepper and serve hot. Enjoy!