Reader recipe Vegan Cheesy Penne and Broccoli
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Vegan Cheesy Penne and Broccoli

Memories of childhood flood back with this creamy baked comfort casserole. Packing in protein, calcium, and balanced food groups, it tastes like a rich-indulgence, and is nutritious, too. Not only is it vegan, but it's deliciously gluten-free. Easily doubled or tripled, it is perfect as a main dish for a cozy comforting afternoon-in with a friend, or a side to your favourite meal.

By

  • rating starrating starrating starrating starrating star
  • Prep time 15
  • Cook time 25
  • Portion size 2

Ingredients

  • 6 oz 6ozgluten-free penne pasta, dry
  • 1/2 12oz package 1/212oz packagelite firm silken tofu, drained
  • 2 tbsp 2tbspwater
  • 1 cup 1cupdairy-free milk
  • 1/4 cup 1/4cupwater
  • 1/3 cup 1/3cupnutritional yeast flakes, heaping
  • 1 tsp 1tspyellow mustard
  • 1 tbsp 1tbspmiso
  • 3/4 tsp 3/4tspgarlic powder
  • 1/2 tsp 1/2tsppaprika
  • 1/4 tsp 1/4tspturmeric
  • 4 4scallions, just the whites, chopped
  • 2 cups 2cupssmall broccoli floretbroccoli florets
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchfreshly ground pepper
  • 1/3 cup 1/3cupfinely chopped almondalmonds or walnuts, toasted
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Preparation

1. Preheat oven to 375F. 2. In a large pot, bring salted water to a boil. Cook pasta al dente, according to package directions. 3. Meanwhile, using a hand blender, food processor, or blender, puree together tofu and 2 tbsp. water. Set aside. 4. When pasta is done boiling, using a slotted spoon, scoop into colander. Put broccoli into water, letting boil for about 3 minutes. When finished, drain and set aside. 5. Meanwhile, in a small saucepan, combine dairy-free milk, remaining water, nutritional yeast flakes, mustard, miso, garlic powder, paprika and turmeric. Whisk until smooth. Test for seasoning; add salt and pepper as desired. 6. Bring mixture to a boil, and immediately remove from heat - if it boils too long, dairy-free milk tends to separate. 7. Stir pasta with tofu to coat, then stir in broccoli. Add nutritional yeast mixture, and scallions, stirring until coated. 8. Pour into oven safe casserole dish. Top with almonds if desired. 9. Bake for approximately 25 minutes, 12. Bake 20-25 minutes or until top is slightly crusty and browned. 13. Let rest 5-10 minutes before scooping and serving.

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