Vegan Food for the Whole Family
Over the holiday weekend I made up a ravely reviewed vegan casserole that, although it pains my currently queasy stomach to do so, simply must be shared.
My inspiration came from normal lasagna and baked ziti, and vegan ricotta made from tofu.
Here’s my creation (just keep in mind that I already don’t tend towards measurements, and with an upset stomach, I really don’t want to focus on the food):
Sally’s People Pleasing Vegan Pasta
* Make half of this vegan ricotta recipe. It calls for a mix of tofu textures, but I used all soft which created a smoother, more alfredo-like sauce.
* Cook about half of a box of tubular pasta
* Defrost 1/3 package frozen spinach, or saute some fresh leaves
* In a large casserole dish, combine: tofu ricotta sauce, cooked pasta, and spinach with one package any flavor shredded soy cheese (I used cheddar), 1 can diced tomatoes, salt, pepper, garlic, and basil. Stir, stir, stir!
* Top with more soy cheese, spices, and perhaps some bread crumbs. Cook low - around 300 F - for 45 mins to an hour.
Yum! This is the one time that you will be truly happy with soy cheese’s performance. It gets super creamy in the middle and makes a perfect crispiness for the top layer. We served it with sourdough bread toasted with oil. Mom said it was “so filling and good,” and Dad proclaimed that had I not “told him ahead of time what was in it, he totally would have thought it was real food!” Two thumbs up all around.
Let me know if you try it, or if you tried a veg*n recipe out on your family this holiday season! E-mail your story to livingwithoutmeat at gmail dot com.
December 27th, 2007 at 2:31 pm
Mmmmmm, sounds delish! I love pasta dishes.
A friend of mine brought me over a big bowl of vegen corn soup with roasted red peppers. It was amazingly good and the whole family actually ate it.
She’s got a post about it here: http://christinemoers.blogspot.com/2007/12/yoo-hoo-guilty-cause-you-ate-too-much.html