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VEGAN MACARONI & "CHEESE"
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Pasta
Amount Measure Ingredient -- Preparation Method
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3 c Cooked elbow macaroni
1/4 c Dry sherry
2 ea Green onions, thinly sliced
2 ea Plum tomatoes, coarsely
-- sliced
2 tb Chives, minced
1 t 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.
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