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Stan’s Vegan Pasta Casserole v 3.0

Friday, 16 May, 2014

This is the third variant of this I am posting.

This is based on Soul Vegetarian’s Vegan Mac and Cheese. It is a filling, hearty dish which may be served alone or as a side.

Preheat your oven to 400 degrees F or 200 degrees C.

1 qt. or 1 l unadulterated, no sugar or additional flavorings, soy milk Your regional soy-milk company’s product is preferred over the ubiquitous Silk, but get what you can. Fewer ingredients is always better.

1½ cups “vegetable oil”, typically soy, corn, canola or a blend. Any oil with a high smoke point depending upon what’s in the kitchen or how much you are willing to pay.

2-3 Tbsp crushed, grated or granulated garlic or 1½ Tbsp garlic powder (I almost always use powder and add it to the dry ingredients below. It’s just trivial to handle.)

13.25-16 oz whole-wheat macaroni or any other short pasta (a box). If buying bulk get the full pound.

(optional but recommended) 8-10 oz. package of sliced white-button or portabella mushrooms

(more so optional, consider marinating the mushrooms in soy sauce or leftover red wine, but drain well)

Dry ingredients: place these ingredients together in a bowl.

1 Tbsp each dry mustard (“hot Chinese” strongly preferred) , paprika, sea salt, (optional chili powder, chipotle powder, black or white pepper)

1½ Tbsp Cumin

½ Tbsp Ginger

2 cups nutritional yeast

While blending the sauce, prepare your pasta. Eight minute boil, then cooled under a tap or sprayer.

Slop the soy milk into a blender, food processor or into a large bowl and whisk. On medium speed add the oil through the blender or processor lid. If using proper garlic, add now which will mince further and flavor the sauce well.

While still spinning, place a funnel into the top of the appliance and spoon your dry ingredients into the soy and oil. You want a very thorough blend. Let it spin after the dry ingredients are in for an extra minute or two. This mixture will look more orange than you think it should. It will also be bubbly or well aerated. This is ideal.

Place the prepared pasta in an oiled 9×12 pan. Pour in your slurry and distribute well by hand. The first thing you will note is that it just doesn’t seem like enough macaroni. That’s okay.

If using mushrooms, simply pour and distribute over the top.

Optional: Sprinkle with parsley flake, garlic powder, garlic salt or black pepper. Parsley flake is strongly recommended.

This stores well for up to 24 hours refrigerated and uncovered, but is ready to bake immediately. If kept cold, move directly from the ‘fridge to a pre-heated oven.

Turn down the oven to 350 F or 180 C and bake for 1 hour.  After baking it should settle for at least 15 minutes. It will keep warm after baking for up to two hours.

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