Cheesy Broccoli Pasta Bake

Cheesy Broccoli Pasta Bake

Serves about 5 – 6

Takes about 50 minutes

Ingredients:

1 (13-14 oz) box of whole wheat penne

8 oz sliced button mushrooms

1 medium broccoli crown sliced into florets

2 ½ tbsp margarine

¼ cup breadcrumbs

Sauce:

2 cups unsweetened soymilk or almondmilk

3 tbsp chickpea flour

3 tbsp tahini

3 tbsp miso

¼ cup nutritional yeast

1 tsp dry ground mustard

2 tbsp cornstarch

1 tsp garlic powder

½ tsp salt

1. Preheat oven to 350.

2. Cook pasta according to the directions on the package.  Drain and pour back into the pot.  Stir in the margarine until it is melted and then mix in the broccoli and mushrooms.

3. In a separate bowl, mix together the sauce ingredients.  Use an eggbeater to insure that the mixture is smooth and not lumpy.  Pour it over the pasta mix.

4. Oil a 9x13-inch baking pan or two 9-inch square pans.  Pour in the pasta mix.  Sprinkle breadcrumbs ontop.  Bake for approximately 30 minutes or until top is lightly browned.  Serve warm.

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Tahini Dressing

Tahini Dressing

Makes about 1 ¼ cups

Takes about 10 minutes

Tahini has a deliciously creamy quality that you don’t get from a whole lot of other vegan foods.  This dressing is perfect of a multitude of salads or for drizzling over certain Greek foods (falafel or dolmades).  The dressing keeps well but may separate.  Stir before use.

Ingredients:

1/3 cup tahini

¼ cup lemon juice

4 cloves garlic, chopped

2 tbsp olive oil

½ cup water

½ tsp paprika

¼ tsp allspice

½ tsp black pepper

½ tsp onion powder

½ salt

1. Put all the ingredients into blender and blend until smooth.  Transfer to a refrigerator save container.  The dressing will last in the refrigerator for quite awhile.