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Vegan Macaroni And *Cheese*

Contributed by: Chris WebAdmin. of

From The Cookbook for People Who Love Animals


  • 3 cup cooked elbow macaroni
  • 1/4 cup dry sherry
  • 2 each green onions, thinly sliced
  • 2 each plum tomatoes, coarsely - sliced
  • 2 tablespoon chives, minced
  • 1 teaspoon cornstarch
  • 1 cup cold vegetable broth
  • 1 cup shredded tofu cheddar
  • 1 tablespoon dijon
  • 1 freshly black pepper
  • 1 salt to taste
  • 1/2 cup 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.

Serving Size: Makes 4 servings

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