Vegan Mac and Peas

 From Kabochavore

  • 1 16-ounce package Brown Rice Pasta
  • 2 cups frozen peas
  • **Optional: 1/4 cup cashews (soaked for 5 hours) + 1/4 cup water, blended in a Vita-Mix for a creamier and a little more decadent sauce
  • 1 16-ounce block firm tofu
  • 1/2 cup almond milk
  • 3 TBS nutritional yeast
  • 1 tsp yellow mustard (I use Organicville)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp turmeric (optional), for color
  • 1 TBS olive oil
  • smoked paprika, for topping
  • 1/2 cup brown rice or panko bread crumbs (optional), for topping
  1. Preheat oven to 325*F.
  2. Cook pasta according to directions on package, adding the peas in the last few minutes of cooking to take the chill off. Drain.
  3. Meanwhile, in a Vita-Mix or food processor, blend cashew mixture (if using), tofu, almond milk, nutritional yeast, mustard, garlic powder, salt, turmeric, and olive oil until creamy.
  4. In a large bowl, stir together drained pasta, peas, and cheese sauce until well combined.
  5. Pour into a large casserole dish. Top with smoked paprika and bread crumbs, if desired.
  6. Bake for 15 minutes.

This entry was published on September 21, 2012 at 3:28 am and is filed under Dinner. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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