A traditional Maltese dish – extra filling, and very non-vegan, as it’s usually made with a variety of different meats – chicken livers, pork & beef mince, eggs, cheese, you name it – probably one of the most cruel dishes to eat. But here is a 100% Cruelty-Free version – also Cholesterol-Free & packed with flavour galore. A No.1 comfort food, full of carbs, and men love it ! Delicious, lighter than the non-vegan version, but nevertheless ’VEGAN MANFOOD’ !
extra virgin olive oil
1 medium sized onion, very finely chopped (you can do this in the food processor to save time)
2 to 3 cloves garlic, finely chopped
2 or 3 bay leaves
1 x 14 oz (400g) tin chopped tomatoes (get good quality here)
½ tsp coriander seeds (optional)
1 tsp agave nectar, or brown sugar
1 tsp hot curry powder
3 Tbsp tomato paste/puree
1 tsp sea salt
2 cups of veggie mince /ground ‘meat’ crumble (I used Linda McCartney)
½ tsp oregano
1 Tbsp brown sauce (I used HP)
1 tsp vegetable stock granules, powder or cube
1 tsp vegan butter/margarine (optional)
1¼ cups (300 mL) water
freshly chopped flat leaf parsley, for garnishing
salt to taste
12 oz (340g) ribbed macaroni, boiled and drained
2 cups grated vegan cheese
1½ cups (360 mL) vegan milk (soya or other of your choice)
½ cup pecan nuts, crushed
11 oz (320g) vegan shortcrust or puff pastry (I used Jus-Rol frozen)
Note for Homemade Shortcrust Pastry :- If you must make your own shortcrust pastry here is what you will need and how to make it in readiness for this recipe :-
4 oz of dairy free margarine
8 oz of plain unbleached flour
A pinch of salt
Place the flour in a large working bowl, then cut your margarine into pieces in the bowl, add the salt and start to rub the ingredients with your fingers blending them both together and creating big crumbles with it. Next add a little water a little at a time until a ball is formed. Wrap it up in cling film or plastic wrap and allow to sit in the fridge for a half hour.
Next roll and shape.
METHOD FOR TIMPANA
- First, heat up your oil in a large non-stick saucepan; throw in the onion and garlic, and stir, making sure that they don’t burn.
- When they have become translucent, add the mince, and continue to mix for a further 5 to 10 minutes, so that the flavors merge.
- Next, add the tomato paste and the spices, whilst continuing to mix for a few more minutes.
- Now add the remaining ingredients, except for the water. Mix, and allow to cook for a few more minutes, adding a little water at a time, until all of the liquid has been added. Cover, and allow to simmer very gently on a low heat for 20 minutes or so.
- Taste for salt – if needs be, add more agave or salt.
- Grease an 11 x 7 inch (2 L) casserole, and pre-heat your oven to 375ºF (190ºC)
- Roll the pastry out on a clean, floured surface until large enough to cover the dish base and sides, and leaving enough to cover the top. Shape it into the dish, and trim off any excess at the edges.
- Mix the Bolognese sauce in a large bowl with your pasta, add the cheese, the nutritional yeast, the milk, and the nuts, mix well, and spoon into the pastry-covered casserole. Distribute as evenly as possible.
- Cover with the remaining pastry, and brush on the soya milk across the top. Place in the oven until golden – 30 to 40 minutes should do.
- Bring out of the oven, and allow to cool for 20 minutes before serving. Use a very sharp knife to cut it into portions.
- Also tastes super great the day after. Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010