Italian Garden Pasta Grill
whole wheat pasta, cooked
mixed bell peppers, chopped & steamed
mixed vegetables, chopped & steamed (anything you like - peas, sweetcorn, cauliflower, broccoli)
1 onion, chopped
1 garlic clove, crushed
1 block firm tofu, crumbled
1 tablespoon tomato puree
oregano, to taste
1 teaspoon Vegan Margarine
1 tablespoon Autolized Yeast Flakes
1 tablespoon tahini
1-1/2 teaspoons brown rice miso
black pepper, to taste
1. Heat the oil in a pan and fry vegetable mixture onion, garlic, and steamed bell peppers. Stir in steamed mixed vegetable, then tofu. Stir in tomato puree and the oregano.
2. In a bowl, mix the cooked pasta with margarine and add the autolized yeast flakes. Stir in vegetable mixture.
3. In another bowl, thoroughly stir together tahini and miso with enough water to mix together. Add pepper.
4. Pour the pasta-vegetable mix into an oven dish. Top with the tahini-miso mix. Broil until the topping is lightly browned. Serve, perhaps with a green salad.
Source of recipe: Since becoming Vegan I have very much missed my pasta bakes, with lashings of melted cheese! So, I came up with my own version. It's a nice mix of textures, plus is a good way of using up some vegetables.