Yet another plate of pasta with tomato coulis? No, not today ! Thanks to Pasta Party, by Aude Richard-The Greenquest (La Plage, 224 pages, 22 euros), and her hundred recipes with all kinds of flavors and more. From the essential lasagna to the inevitable ramen, all in a veggie or even vegan version. Just like this mac and cheese gratin, this croziflette and these stuffed tortellini, vegetable variations of great classics. Tonight, to hell with diet!
Mac and cheese gratin
Preparation: 30 mins
Cooking time: 30 mins
For 6 persons
Ingredients :
- 500 g of macaroni
- 70g olive oil
- 70 g of T55 wheat flour
- 700 ml of vegetable soy drink
- 250 g of grated vegetable cheese
- 100 g of squash puree (optional)
- 1/2 tsp. teaspoon of salt
- 1/4 tsp. teaspoon of pepper
- 2 garlic cloves, peeled and chopped
- 3 tbsp. to c. mustard
- 1/2 grated nutmeg
- 40 g bread crumbs
- 10 g chopped flat-leaf parsley
Bring a large pot of water to a boil. Add salt and the macaroni to cook al dente.
Drain the pasta and add 1 spoonful of oil so that they do not stick together.
Preheat the oven to 180°C, fan-forced.
Meanwhile, in a saucepan over medium heat, brown the oil with the flour to make a roux. Mix well continuously with a whisk.
Once the mixture has thickened, pour in the vegetable drink while continuing to mix. Then add the garlic, mustard, nutmeg and 200 g of grated vegetable cheese. Salt, pepper.
Pour the sauce over the macaroni, mix and put everything in a large gratin dish. Sprinkle with the rest of the grated vegetable cheese and breadcrumbs, and bake on the middle rack for 20 minutes at 180°C, then 5 minutes under the grill at 275°C. Sprinkle with parsley just before serving.
The ultimate recipe with the addition of a little squash puree for a subtle touch of vegetables.
croziflette
For 4 people
Preparation: 10 mins
Cooking time: 20 mins
Ingredients :
- 200 g buckwheat crozets
- 1 onion, peeled and chopped
- 60 g of vegetable “bacon” or smoked tofu
- 20 cl of liquid vegetable cream
- 200 g of vegetable yogurt
- 180 g of grated vegetable cheese
- salt pepper
Cook the crozets in boiling water for 5 minutes and run them under cold water as soon as they are finished cooking.
Preheat the oven to 180°C.
Mix the onions, crozets, vegetable “lardons” and 80 g of grated vegetable cheese in a gratin dish.
Pour the cream and yogurt over it, sprinkle with salt and pepper.
Stir to coat all the crozets.
Cover with the remaining grated vegetable cheese and bake for 12-13 minutes at 180°C.
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