Vegan Macaroni & Cheese
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
pasta, elbow macaroni
cooked |
*
|
| ¼ | cup |
sherry
dry |
*
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 2 | each |
italian plum (roma) tomatoes
coarsely sliced |
|
| 2 | tablespoons |
chives
minced |
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | cup |
vegetable stock
cold |
|
| 1 | cup |
tofu
cheddar, shredded |
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
salt
to taste |
*
|
| ½ | cup |
bread crumbs
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pasta, elbow macaroni
cooked |
*
|
| 59 | ml |
sherry
dry |
*
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 2 | each |
italian plum (roma) tomatoes
coarsely sliced |
|
| 3E+1 | ml |
chives
minced |
|
| 5 | ml |
cornstarch
|
|
| 237 | ml |
vegetable stock
cold |
|
| 237 | ml |
tofu
cheddar, shredded |
|
| 15 | ml |
dijon mustard
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
salt
to taste |
*
|
| 118 | ml |
bread crumbs
toasted |
|
Directions
Lightly oil a 1½-quart baking dish and pre-heat oven to 375℉ (190℃).
Place cook pasta in a large bowl.
In a skillet, bring sherry to a simmer. Add green onions and sauté for 1 minute, stirring.
Add tomatoes and chives.
Sauté 2 minutes until tomatoes are slightly softened.
Toss with pasta and set aside.
In a small bowl, dissolve cornstarch in cold broth and pour into skillet.
Heat to simmering.
Add soy cheese and whisk over low heat until mixture is thickened.
Remove from heat. Stir in mustard, pepper and salt.
Spoon into casserole dish.
Top with bread crumbs. Bake 20 minutes.
Serve with a green salad.
