Ingredients:
1 lb. Rigatoni
1 Onion, diced
2 Cups Carrot, diced
2 Cups Fennel, diced
1 Tbsp. Fennel Seed
1/4 tsp. Chili Flakes
2 Tbsp. Fresh Oregano, chopped
12 Oz. Ground Burger (i.e. Impossible)
1 Tbsp. Garlic, minced
2 Tbsp. Tomato Paste
1 Cup Red Wine, optional
28 Oz. Tomato, diced
Salt & Pepper, to taste
2 Cups Mozzarella, grated
or 1 Cashew Mozz recipe below.
Vegan Mozzarella:
1/2 Cups Raw Cashews
1 Cup Water
3 Tbsp. Tapioca Flour
2 Tbsp. Olive Brine
1 Tbsp. Nutritional Yeast
1/2 tsp. Salt
Method:
Saute onions, carrots, fennel, fennel seeds, chili flake and oregano until soft with a little salt and pepper. Add ground burger, I used impossible burger. Break it up and cook through. Add garlic and tomato paste and cook another few minutes while stirring. Pour in the cup of wine and let reduce until it has almost evaporated. Add the diced tomatoes and simmer for 15 minutes. Season to taste with salt and pepper.
Meanwhile, cook your rigatoni to al dente in salted water and strain. Mix the rigatoni into your sauce and pour everything into a casserole dish.
For the Cashew Mozzarella, add all ingredients into a high speed blender and puree. Pour into a saucepan and cook on medium heat after assembling the rigatoni. Stir constantly until it all starts to come together smoothly. Pour over and carefully spread it with a spatula. You can use wet fingers to assist you as it can be quite gooey.
Bake 350 degrees, for 30 minutes. Enjoy!
Comments