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.
Portion size2 servings
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.