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Very Veggie Mac & Cheeze Bake

What you need: 

2 cups of uncooked pasta (I use medium shells)
1 cup of the reserved pasta cooking water
1 cup chopped broccoli (chopped small)
1 cup chopped cauliflower (chopped small)
8 oz frozen peas
1/2 cup of soy milk (unsweetened)
1/4 cup non-dairy sour cream (I use tofutti brand)
4 oz. Daiya cheddar shreds (or other cheddar flavored vegan cheese)
2 oz. Diaya mozzarella shreds (or other mozzarella flavored vegan cheese)
1 heaping Tbs Galaxy Vegan Parmesan Topping
1 heaping Tbs dijon mustard
1/4 tsp ground black pepper
1/4 tsp salt
1/4 cup panko breadcrumbs 

 

What you do: 

1) Pre-heat oven to 350 and spray your casserole dish (13x9) with non-stick spray

2) Cook pasta to package directions, reserving 1 cup of the pasta cooking water before draining

3) In a large mixing bowl combine, all other ingredients except panko. Mix well. 

4) Add in hot pasta and the 1 cup of reserved liquid and stir very well. The cheeses should start to melt and create a sort of sauce.

5) Pour into your casserole dish and top with panko bread crumbs.

6) Bake for 35 - 40 minutes. Until dish is heated through and panko crumbs are golden brown. 

Preparation Time: 
15 min
Cooking Time: 
50 min
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

 

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We definitely needed some salt but it was a big hit, so simple and we went to town on the veggies adding carrots and whatever else we had in the fridge.

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Pretty yummy. The fake cheese tastes better in this dish compared to other dishes I've had it in.

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Super good and makes a lot for leftovers / sharing. Added garlic powder and paprika before serving. Thank you for the recipe!

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This was really yummy!  Even my non vegan boyfriend liked it! Just needs more salt  and maybe some other spices.

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