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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