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golden-macaroni-casserole recipe

Date: Sat, 31 Oct 1998 20:01:21 -0500
From: "Susan Voisin" (voisin@axs2k.net)

This is a very low fat version of those macaroni and nutritional yeast
"cheese" recipes that traditionally have way too much fat.  I had it
for the first time last week, and it was really good.  When I made it,
I used chopped tomatoes and roasted red pepper as the optional

Golden Macaroni Casserole
Serves 2-4

5 oz. dry macaroni, penne, or seashell pasta
1/2 cup chopped tomatoes, roasted red pepper, sauteed sliced onions, or
mushrooms (optional)
seasoned bread crumbs (optional)

Sauce ingredients:
1 cup water
1 medium potato, peeled and chunked
1/2 medium carrot, peeled and chunked
1/2 medium onion, peeled and chunked
1/2 cup tofu( reduced-fat or regular), crumbled
1/2 cup nutritional yeast
1 Tbsp. lemon juice
1 tsp. salt ( or 1 Tbsp. miso and 1/2 tsp. salt)
1/4 tsp. garlic powder

Cook the pasta in a large pot of salted water until just tender.  While the
pasta is cooking, preheat the oven to  350 F and make the sauce.  Cook the
potato, carrot, and onion in the water in a small covered saucepan.  When
the carrot is tender, add the cooked vegetables to a blender along with the
other sauce ingredients.  Blend until very smooth.

Drain the cooked macaroni and mix it with the sauce and optional vegetables
in a casserole.  If desired, top the casserole with seasoned bread crumbs.
Bake for 20 minutes.

from The Almost No Fat Cookbook by Bryanna Clark Grogan.

kwvegan vegan