Vegan Macaroni & "cheese" Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Cooked elbow macaroni,
1/4 cup: Dry sherry,
2 each: Green onions, thinly sliced
2 each: Plum tomatoes, coarsely, sliced
2 tbsp: Chives, minced
1 tsp: Cornstarch,
1 cup: Cold vegetable broth,
1 cup: Shredded tofu cheddar,
1 tbsp: Dijon,
Freshly black pepper,
Salt to taste,
1/2 cup: Toasted bread crumbs,
Directions:
Lightly oil a 1 1/2-quart baking dish & pre-heat oven to 375F. Place
cook pasta in a large bowl. In a skillet, bring sherry to a simmer.
Add green onions & saute for 1 minute, stirring. Add tomatoes &
chives. Saute 2 minutes till tomatoes are slightly softened. Toss
with pasta & set aside.
In a small bowl, dissolve cornstarch in cold broth & pour into
skillet. Heat to simmering. Add soy cheese & whisk over low heat
till mixture is thickened. Remove from heat. Stir in mustard, pepper
& salt. Spoon into casserole dish. Top with bread crumbs. Bake 20
minutes.
Serve with a green salad.
"The Cookbook For People Who Love Animals"
Source from luhu.jp
cook pasta in a large bowl. In a skillet, bring sherry to a simmer.
Add green onions & saute for 1 minute, stirring. Add tomatoes &
chives. Saute 2 minutes till tomatoes are slightly softened. Toss
with pasta & set aside.
In a small bowl, dissolve cornstarch in cold broth & pour into
skillet. Heat to simmering. Add soy cheese & whisk over low heat
till mixture is thickened. Remove from heat. Stir in mustard, pepper
& salt. Spoon into casserole dish. Top with bread crumbs. Bake 20
minutes.
Serve with a green salad.
"The Cookbook For People Who Love Animals"
Source from luhu.jp