Tuesday, October 16, 2012

Creamy Vegan pasta bake

Vegan creamy pasta bake recipe:

1 onion; chopped, 4ish stalks celery; chopped, a GIANT spoonful of minced garlic, 1 small head cauliflower; chopped. Saute all this in a pot with oil until onions are soft. Add 1 can of chickpeas (rinsed) and 2c. veg stock. Simmer until veg is smushy. Once veg is done blend everything in a blender or food processor until smooth and creamy. Put back into pot and add a tsp of onion powder, 2-3tsp of braggs liquid aminos (or soy sauce/tamari), 1/3c. nutritional yeast flakes. Stir to combine.

Preheat oven to 350F

Boil up a box of pasta (I used sprout wheat macaroni cause thats what I grabbed).

Thaw up 2c. frozen peas.

Once noodles are almost cooked through drain and dump them in the sauce, add peas. Put in greased (I used vegan butter) 9x13 glass dish and topped with butter bread crumbs (1/4ish c. bread crumbs and TBL melted butter mixed together)

Bake for 20 minutes.

I think it would be even better with a TBL or so of brown mustard in the sauce for that little extra something ;)

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