Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Penne 'Veganrella' Bake

Pasta - Pasta - cheese - -

INGREDIENTS

450 g / 16 oz penne pasta
6 garlic cloves
1/4 cup olive oil
1 onion, diced
1 1/2 capsicums, diced
6-7 roma tomatoes (fresh), cubed
1/2 cup nutritional yeast
1/2 cup water
2 t arrowroot
1/2 t sea salt
1/4 t black pepper
1 cup tofu, mashed
1 package of 'Veganrella', grated
1/2 cup water
4 t nutritional yeast
1/8 cup Bragg's or tamari

METHOD

In 4 L / 4 quarts of water, cook the pasta al dente (about 4-5 minutes). Drain and rinse.

In a blender, blend garlic cloves and oil. Pour into a fry pan and add the onion, peppers and tomatoes. Cook until soft (about 5-7 minutes).

When done, ladle 1 1/2 cups of this sauce back into the blender, adding 1/2 cup nutritional yeast, 1/2 cup water and the arrowroot. Blend and return to sauce. Add salt and pepper and simmer until thickened.

In a blender, blend mashed tofu, 1/2 of the grated 'Veganrella', water, nutritional yeast and braggs. Pour the pasta into an oiled casserole and mix thoroughly with the blended 'cheesy' mixture. Mix in red sauce. Sprinkle with the remaining half of the grated veganrella cheese alternative. Bake in a preheated oven at 180C/350F for 35 minutes.

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