Monday, August 19, 2013

Vegan Pasta Cheesy Crumble

I haven't officially tried this one, but just looking at it I know I'm going to.  It's another one of my daughter's tasty creations.  This recipe serves two, so adjust accordingly.
1/2 of a 16oz Pkg Tubular Pasta (Macaroni or whatever you may have on hand)
2 Vegan Boca Patties (beef or chicken)
1Tbs Olive Oil
1 Tsp Rice Wine Vinegar
1 Tsp Soy Sauce
1 Tsp Spicy Teriyaki Sauce
3 Tbs Earth Balance Butter
1/8 Cup Flour
1 Tsp Salt
1 Tsp Hot Mustard
1 Cup Soy Milk
2 Cups your favorite flavor of Daiya Cheese
1 cup bread crumbs
salt and pepper to taste
Cook noodles according to package directions until Al Dente.  Once done drain and rinse with cold water to stop the cooking process.Set noodles aside for now.
In a medium skillet set to cook on medium add 1 tbs of olive oil and heat slightly.  Add the Boca Patties and  brown until they are done enough to crumble.  Once the patties are in small pieces stir in Rice Wine Vinegar, Soy Sauce and Teriyaki Sauce.  Saute for about 10 minutes, or until the Boca is brown and has absorbed all of the flavors.
In medium saucepan melt butter.  Whisk in flour and hot mustard.  Stir in soy milk and let simmer for about 5 minutes until completely thickened.  Melt in cheese leaving 3 tablespoons to sprinkle on top of dish.
In baking dish stir together noodles, boca mixture and cheese sauce.  Top with remaining cheese and bread crumbs.  bake in oven uncovered for approximately 20 minutes.

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