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    • Vegan Macaroni and "Cheese"

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Vegetables Vegetarian Vegetarian, Pasta 4 Servings

    INGREDIENTS

    3 c Cooked elbow macaroni
    1/4 c Dry sherry
    2 Green onions, thinly sliced
    2 Plum tomatoes, coarsely sliced
    2 tb Chives, minced
    1 ts Cornstarch
    1 c Cold vegetable broth
    1 c Shredded tofu cheddar
    1 tb Dijon
    Freshly black pepper
    Salt to taste
    1/2 c Toasted bread crumbs

    INSTRUCTIONS

    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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    A Message from our Provider:

    “A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

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