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Ингредиенты
- 12 ounce vegan ribbon noodles
- Â Â (quinoa, spelt, etc.)
- 1 Tbsp. light extra virgin olive oil
- 3 med celery stalks diced
- 1 c. sliced mushrooms
- 2 c. soy or possibly rice lowfat milk
- 1/4 c. unbleached white flour
- 1 pkt baked tofu - (8 ounce) finely diced
- 2 x scallions - (to 3) sliced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Wheat germ for topping
Инструкции
- Preheat the oven to 350 degrees.
- Bring water to a boil in a large pot. Add in the noodles and cook till just tender, according to package directions.
- In the meantime, heat the margarine or possibly oil in a medium-sized saucepan. Add in the celery dice and saute/fry over medium heat for 3 to 4 min. Add in the mushrooms and continue to saute/fry till the mushrooms are wilted.
- Pour 1 1/2 c. of the soy or possibly rice lowfat milk into the saucepan and bring to a simmer. Combine the remaining lowfat milk with the flour in a small bowl and stir till the flour is smoothly dissolved. Slowly pour into the saucepan, stirring constantly. Simmer gently till the sauce has thickened, then remove from the heat.
- When the noodles are done, drain them, then return them to the pot. Pour in the sauce, then add in the baked tofu and scallions and season to taste with salt and pepper. Transfer the mix to an oiled, large shallow casserole dish. Top generously with wheat germ. Bake for 30 to 35 min, or possibly till the top is golden and beginning to get crusty. Allow to cold for 5 min, then cut into squares to serve.
- This recipe yields 6 to 8 servings.
- Description: "A vegan version of an old-fashioned casserole."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 8 servings | |
| Calories 150 | |
| Calories from Fat 71 | 47% |
| Total Fat 7.97g | 10% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 438mg | 13% |
| Total Carbs 11.97g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.59g | 1% |
| Protein 9.74g | 16% |
