Vegan macaroni & \"cheese\"

4 servings

Ingredients

Quantity Ingredient
3 cups Cooked elbow macaroni
¼ cup Dry sherry
2 eaches Green onions, thinly sliced
2 eaches Plum tomatoes, coarsely sliced
2 tablespoons Chives, minced
1 teaspoon Cornstarch
1 cup Cold vegetable broth
1 cup Shredded tofu cheddar
1 tablespoon Dijon
Freshly black pepper
Salt to taste
½ cup Toasted bread crumbs

Directions

Lightly oil a 1½-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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