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Vegan Macaroni & "cheese" Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB3, B9
    MineralsNatrium, Potassium, Magnesium, Cobalt

    Ingredients Jump to Instructions ↓

    1. 3 c Cooked elbow macaroni

    2. 1/4 c Dry sherry

    3. 2 ea Green onions, thinly sliced

    4. 2 ea Plum tomatoes, coarsely

    5. --sliced

    6. 2 tb Chives, minced

    7. 1 ts Cornstarch

    8. 1 c Cold vegetable broth

    9. 1 c Shredded tofu cheddar

    10. 1 tb Dijon

    11. Freshly black pepper

    12. Salt to taste

    13. 1/2 c Toasted bread crumbs

    Instructions Jump to Ingredients ↑

    1. Lightly oil a 1 1/2-quart baking dish & pre-heat oven to 375F.

    2. Place cook pasta in a large bowl.

    3. In a skillet, bring sherry to a simmer.

    4. Add green onions & saute for 1 minute, stirring.

    5. Add tomatoes & chives.

    6. Saute 2 minutes till tomatoes are slightly softened.

    7. Toss with pasta & set aside.

    8. In a small bowl, dissolve cornstarch in cold broth & pour into skillet.

    9. Heat to simmering.

    10. Add soy cheese & whisk over low heat till mixture is thickened.

    11. Remove from heat.

    12. Stir in mustard, pepper & salt.

    13. Spoon into casserole dish.

    14. Top with bread crumbs.

    15. Bake 20 minutes.

    16. Serve with a green salad.

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