Vegan Macaroni And Cheese
Ingredients
3 C.(s) cooked elbow macaroni
1/4 C.(s) dry sherry
2 each green onions, thinly sliced
2 each plum tomatoes, coarsely sliced
2 Tbsp. chives, minced
1 tsp. cornstarch
1 C.(s) cold vegetable broth
1 C.(s) shredded tofu cheddar
1 Tbsp. dijon
freshly black pepper
salt to taste
1/2 C.(s) toasted bread crumbs
Cooking Instructions
Lightly oil a 1 1/2 quart baking dish and pre heat oven to 375f. 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 till 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 till 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)