Mushroom-noodle Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Whole wheat fettucini,
, water; boiling
1 tbsp: Oil,
1 medium: Onion, chopped
2 1/2 cup: Mushrooms, sliced
1 tsp: Thyme,
2 cup: Tofu, mashed
Egg replacer to equal 1 egg,
2 tbsp: Shoyu or tamari,
1 cup: Peas, fresh or frozen, opt
1/2 cup: Whole wheat bread crumbs,
2 tsp: Oil,
Directions:
1. Cook pasta in boiling water till done (al dente),then drain.
2. Heat the oil in a skillet. Saute the onion for a couple of
minutes, then add the mushrooms and thyme.
Cook for a few minutes more.
3. Place the tofu cottage cheese, egg replacer, and shoyu or tamari
in a blender or food processor. Soft tofu is best to use. If your
tofu is firm, add 2-4 tbsp water to the mixture in the blender or
food processor. Blend until smooth and creamy.
4. Mix together the cooked and drained pasta, the sauteed
vegetables, the tofu mixture, and the peas.
Place in an oiled baking dish. Top with the bread crumbs and drizzle
with the 2 tsp oil.
5. Bake at 350 degrees for 20 minutes.
Serve with a steamed vegetable and a raw salad.
From DEEANNEs recipe files
Source from luhu.jp
2. Heat the oil in a skillet. Saute the onion for a couple of
minutes, then add the mushrooms and thyme.
Cook for a few minutes more.
3. Place the tofu cottage cheese, egg replacer, and shoyu or tamari
in a blender or food processor. Soft tofu is best to use. If your
tofu is firm, add 2-4 tbsp water to the mixture in the blender or
food processor. Blend until smooth and creamy.
4. Mix together the cooked and drained pasta, the sauteed
vegetables, the tofu mixture, and the peas.
Place in an oiled baking dish. Top with the bread crumbs and drizzle
with the 2 tsp oil.
5. Bake at 350 degrees for 20 minutes.
Serve with a steamed vegetable and a raw salad.
From DEEANNEs recipe files
Source from luhu.jp