Vegan Timpana – a traditional Maltese dish

Instructions

• Heat the pasta water until boiling.
• In the meantime, heat pan with some oil of choice and fry the onion, garlic, carrots, mushrooms and celery and curry.
• Add the tomato paste, soy chunks and bay leaf, stir until any liquid has been absorbed.
• Deglaze the pan with red wine, add crushed tomatoes and Worchester sauce. Season to taste.
• Let the sauce to thicken while you cook the pasta al dente. Drain pasta.
• Mix the pasta and the sauce and pour into a dish, and put a layer of cream in the middle.
• (Optional: add a flax egg* here)
• Put a layer of puff pastry on the top and bake at 180◦C for 30 mins or until the top is golden.