Macaroni and Vegetable Casserole

Serves: 4
Total Calories: 372


2 cups whole wheat macaroni
2 tablespoons Bragg Liquid Aminos or tamari sauce
1/2 cup water
1 cup chopped onion
2 1/2 cups broccoli florets
1 medium yellow squash dinced
1/2 large red bell pepper diced
1 teaspoon dried thyme
1 (12 1/2-ounce) package firm silken tofu
1 tablespoon yellow miso
1 tablespoon Dijon style mustard
1/2 teaspoon ground turmeric
pinch cayenne pepper
2 tablespoons nutritional yeast flakes
1/3 cup grated soy cheese
1/3 cup whole grain bread crumbs


1. Preheat the oven to 350°F. Oil a 2-quart casserole dish and set aside.
2. Bring a large pot of water to boil, and cook the pasta according to package directions, but do not overcook. (The pasta is going to bake further in the oven.)
3. While the pasta is cooking, combine the liquid aminos, water, and onions in a large skillet over medium heat. Cover and cook for 5 minutes while stirring occasionally. Add the broccoli, squash, bell pepper, and thyme. Cover and cook another 3 to 5 minutes or until the vegetables are just tender.
4. Place the tofu, miso, mustard, turmeric, and cayenne in a food processor, and blend until smooth and creamy.
5. Drain the partially cooked pasta and return to the pot. Add the tofu mixture and stir well, then add the nutritional yeast and stir again. Add the cooked vegetables and any leftover cooking water. Transfer the mixture to the prepared casserole dish. Top with soy cheese and sprinkle with bread crumbs.
6. Bake for 20 minutes or until the casserole is hot and bubbly. Place under the broiler for 1 minute to brown the top. Serve hot.

Nutritional Facts:

Serves: 4
Total Calories: 372
Calories from Fat: 5

This Macaroni and Vegetable Casserole recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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