Brocolli-Noodle Casserole
(modified from The Vegetarian Mother's Cookbook)

1 lb. pasta ribbons, cooked and drained
4 cups  bite-sized pieces of steamed broccoli
1 cup of frozen peas
1 lb. sauteed seitan-chicken style, finely diced

1 lb. soft silken tofu
1 clove garlic
1 tsp. dry basil
1 Tbsp. miso
1 Tbsp. tahini
1 Tbsp. nutritional yeast flakes
2/3 cup soy milk (plain)
1/2 tsp. salt
1/2 tsp. white pepper

Crumb Topping:
1 cup bread crumbs
2 Tbsp. olive oil or melted margarine (Organic Earth Balance)

Preheat oven to 400 degrees
Lightly oil a large casserole dish.
While pasta and broccoli are cooking, blend sauce until smooth.
Add extra soy milk if needed.

Mix sauce, pasta, broccoli, peas, seitan until coated.  Spread in pan and
top with bread crumbs.
Cook 15 minutes.

Serves 8+
Can be frozen.

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