Vegan Egyptian Macarona Bechamel | Cooking With Jade

Vegan Egyptian Macarona Bechamel

2 MINS READ
Vegan Egyptian Macarona Bechamel
Chef Jade_ VEGAN EGYPTIAN MACARONA BECHAMEL

VEGAN EGYPTIAN MACARONA BECHAMEL

Prep Time 20 minutes
Cook Time 30 minutes
Cuisine Egyptian
Servings 6

Equipment

Ingredients
  

For the Pasta:

  • 500 g macaroni pasta
  • Water for boiling
  • Salt for seasoning

For the Tomato Sauce:

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 can 400g crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • For the Bechamel Sauce:
  • 3 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 2 cups unsweetened soy milk
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste

For the Topping:

  • Vegan Parmesan cheese optional

Instructions
 

  • Cook the macaroni pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
  • Preheat the oven to 180°C (350°F).
  • In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
  • Stir in the crushed tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste. Simmer for about 10 minutes to allow the flavors to meld together.
  • In another saucepan, heat olive oil over medium heat. Add the all-purpose flour and whisk continuously for a couple of minutes to create a roux.
  • Gradually whisk in the unsweetened soy milk, ensuring there are no lumps. Continue whisking until the sauce thickens.
  • Add the ground nutmeg, salt, and pepper to taste. Remove from heat.
  • Combine the cooked macaroni pasta with the tomato sauce. Mix well to coat the pasta evenly.
  • Transfer the pasta mixture to a greased baking dish. Spread it out evenly.
  • Pour the bechamel sauce over the pasta, ensuring it covers the entire surface.
  • Optional: Sprinkle vegan Parmesan cheese on top.
  • Bake in the preheated oven for about 20 minutes, or until the top is golden brown and bubbling.
  • Remove from the oven and let it cool for a few minutes before serving.
  • Serve the vegan Egyptian Macarona Bechamel hot and enjoy!

Notes

NUTRITIONAL FACTS:
Calories: 380 | Total Fat: 14g | Total Carbohydrates: 54g | Dietary Fiber: 5g | Protein: 10g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


Subscribe
Notify of
guest
Recipe Rating




0 Comments
Inline Feedbacks
View all comments

What's Your Favorite Morning Drink?


This will close in 0 seconds

AI Avatar
Ask me cooking questions!