Vegan Macaroni And *Cheese*
Contributed by: Chris WebAdmin. of RecipesNow.com
From
The Cookbook for People Who Love Animals
Ingredients:
- 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
Directions:
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
