Vegan pasta pesto salad

I recommend making this ahead of time, so it can cool down before you serve it. But you can also eat it while it's still warm. You can make your own vegan parmesan by adding cashews, sunflower seeds, nutritional yeast and onion powder to a blender and mixing it to a powdery substance.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C (360°F).

Step 2

Add 1 tablespoon of pesto, some vegetable stock powder and a few spoons of boiling water to a bowl and mix. Add the soy curls and add more water until they are fully covered. Let them soak for about 5 minutes.

Step 3

In the mean time, roughly chop the eggplant, zucchini, bell pepper and red onion. Coat them with some salt and pepper, and optionally some oil.

Step 4

Drain the soy curls. Place the veggies on one baking sheet, and the drained soy curls on another (both with parchment paper, or in a oven-friendly dish). Bake them in the oven for about 20 minutes. The veggies might need a little longer or shorter, depending on how big you cut your pieces, so keep an eye on them.

Step 5

Cook the pasta according to the package instructions.

Step 6

Chop the cherry tomatoes in half.

Step 7

Once the pasta and the veggies are done, put them in a big bowl together with the soy curls, cherry tomatoes, and the rest of the pesto. Sprinkle with the vegan parmesan and it is ready to serve!