Vegan Macaroni Cheese
Ingredients| 3 cup cooked elbow macaroni 1/4 cup dry sherry 2 each green onions, thinly sliced 2 each plum tomatoes, coarsely - sliced 2 tbsp chives, minced 1 tsp cornstarch 1 cup cold vegetable broth 1 cup shredded tofu cheddar 1 tbsp dijon 1 freshly black pepper 1 salt to taste 1/2 cup toasted bread crumbs |
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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.
"The Cookbook For People Who Love Animals"
Servings:
4
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