Title: Vegan Macaroni & "Cheese"
Categories: Vegetarian Pasta
Yield: 4 Servings

3	c	Cooked elbow macaroni
1/4	c	Dry sherry
2		Green onions, thinly sliced
2		Plum tomatoes, coarsely - sliced
2	tb	Chives, minced
1	ts	Cornstarch
1	c	Cold vegetable broth
1	c	Shredded tofu cheddar
1	tb	Dijon
		Freshly black pepper
		Salt to taste
1/2	c	Toasted bread crumbs

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"

previous

next