*  Exported from  MasterCook  *
 
                         VEGAN MACARONI & “CHEESE”
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Cooked elbow macaroni
      1/4   c            Dry sherry
    2       ea           Green onions, thinly sliced
    2       ea           Plum tomatoes, coarsely
                         -- sliced
    2       tb           Chives, minced
    1       t            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
 
   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.
   
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