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| Home -> [Cheese, Cheese & Eggs, Pastas & Noodles, Vegan, Vegetarian] -> [Vegan macaroni & cheese Recipe] |
Vegan macaroni & cheese
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Cheese, Cheese & Eggs, Pastas & Noodles, Vegan, Vegetarian |
Rating: |
0 |
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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 | | | Freshly black pepper | | | Salt to taste | | 1/2
| cup | Toasted bread crumbs |
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Procedures:
| 1 | Lightly oil a 1 ?quart baking dish & pre-heat oven to 375°F. | | 2 | Place cook pasta in a large bowl. | | 3 | In a skillet, bring sherry to a simmer. | | 4 | Add green onions & saute for 1 minute, stirring. | | 5 | Add tomatoes & chives. | | 6 | Saute 2 minutes till tomatoes are slightly softened. | | 7 | Toss with pasta & set aside. | | 8 | In a small bowl, dissolve cornstarch in cold broth & pour into skillet. | | 9 | Heat to simmering. | | 10 | Add soy cheese & whisk over low heat till mixture is thickened. | | 11 | Remove from heat. | | 12 | Stir in mustard, pepper & salt. | | 13 | Spoon into casserole dish. | | 14 | Top with bread crumbs. | | 15 | Bake 20 minutes. | | 16 | Serve with a green salad. | | 17 | "the cookbook for people who love animals" |
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