Turkish Vegan Pasta

Ingredients

• 300 g noodles (any type)
• Salt
• 1 package Davert (veggie granules)
• 350 ml vegetable broth
• 1 small onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 2 tsp Paprika powder
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 2 tbsp Tomato paste
• 200 g soy yogurt alternative (or other vegan yogurt alternative)
• 2 tbsp lemon juice
• 1 handful cherry tomatoes
• 2 tbsp parsley

Instructions

1. 1.

   Cook pasta according to package instructions in boiling salted water until al dente. Soak veggie granules in 250 ml hot vegetable broth as directed and drain.

2. 2.

   Peel and finely chop onion and one garlic clove. Heat 1 tbsp oil in a pan and roast the veggie granules over high heat. Add onion, garlic, 1 tsp paprika, 1 tsp salt, pepper, and cumin; continue roasting until fragrant. Stir in tomato paste and mix well. Gradually add remaining vegetable broth, simmer on low heat until a creamy sauce forms.

3. 3.

   Peel and finely chop the second garlic clove; combine with soy yogurt alternative and lemon juice. Mix leftover olive oil with remaining paprika. Rinse cherry tomatoes and halve them. Wash parsley, shake dry, and chop.

4. 4.

   Distribute pasta onto plates. Spoon yogurt cream over it, drizzle paprika‑oil, and scatter veggie granules on top. Garnish Turkish vegan pasta with tomatoes and parsley.