Vegetable macaroni au gratin with sweet soy sauce

Vegetable macaroni au gratin with sweet soy sauce

This is the perfect summer dish. Create a sweet soy sauce to complement this gratin of fresh vegetables and macaroni pasta.

  • Serves4
  • Preparation Time20 mins
  • Cooking Time30 mins

Nutrition per serving

  • Energy637 Kcals
  • Protein21.6g
  • Carbohydrates73g
  • Fat27.5g


  • For the sweet soy sauce:
  • 200 ml vegetable stock
  • 60 ml Kikkoman Naturally Brewed Soy Sauce
  • 1 ½ tbsp sugar
  • 3 tsp cornflour/potato starch
  • For the gratinated vegetable macaroni:
  • 200 g macaroni
  • ¼ Broccoli (approx. 100 g)
  • 160 g cherry tomatoes (approx. 16 pieces)
  • 1 small yellow pepper (approx. 100 g)
  • 2 onions (approx. 100 g)
  • 100 g mushrooms
  • 2 tbsp olive oil
  • salt, freshly ground white pepper
  • For the gratin sauce:
  • 800 ml milk
  • 60 g butter
  • 80 g flour
  • 50 ml vegetable stock
  • 1 tsp salt
  • freshly ground white pepper
  • 1 tsp sugar
  • 2 tbsp grated Parmesan cheese


For the sweet soy sauce, heat the vegetable stock, soy sauce and sugar. Mix cornflour with 4 teaspoons of cold water, add to the sauce and bring to the boil.

For the gratinated vegetable macaroni cook the macaroni according to the packet instructions. Cut broccoli into small florets, wash and blanch. Wash the tomatoes. Halve the peppers, remove seeds and wash the peppers. Peel the onions and cut them into cubes of about 1.5 cm along with the pepper. Brush the mushrooms, cut off the root base and cut the mushrooms into small pieces.

Heat olive oil in a pan, add vegetables, sauté for about 5 minutes and season with salt and pepper. Put the vegetables on a plate and keep warm.

For the gratin sauce, put milk in a small pot and heat to 60-70°C. Put butter and flour into another pot and cook on low heat (without the mixture burning) for 7-8 minutes while stirring.

Pour on warm milk little by little and stir well so that the sauce does not clump together. Add the vegetable stock, bring to the boil and season the sauce with salt, pepper and sugar. Preheat oven to 220°C top/bottom heat (200°C convection oven).

Mix vegetables and macaroni with the sauce, place in a baking dish, sprinkle with parmesan and bake in the preheated oven for approx. 5 minutes Remove the casserole from the oven, sprinkle with the sweet soy sauce and serve.

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