Vegan Macaroni & "Cheese"

By pattie_d

Ingredients

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

Details

Servings 4
Cooking time 20mins
Adapted from cooksmart.standard-message.com

Preparation

Step 1

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"