🌱Vegan Pasta Bake with Mushrooms🌱
✅8 ounces pasta (½ packet)
7 ounces extra-firm tofu (½ packet), cut into 1-inch cubes
¼ cup nutritional yeast
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground mustard
¼ cup unsweetened non-dairy milk
1 ½ tablespoons mellow miso
8 ounces cremini or white button mushrooms, sliced
1 tablespoon chopped rosemary leaves
2 garlic cloves, minced
Drizzle of olive oil (sub balsamic vinegar)
Salt and freshly ground black pepper to taste
✅Preheat oven to 400ºF.
✅Cook pasta following the directions on the package. Reserve ½ cup of the cooking water when draining.
✅Place the tofu, nutritional yeast, cider vinegar, Dijon, garlic powder, onion powder, ground mustard, and non-dairy milk in a blender. Mix the miso in 2 ½ tablespoons water until fully dissolved. Add. Blend on high until mostly smooth, adding more non-dairy milk as needed. ✅Add the mushrooms to a medium bowl with the rosemary and garlic. Drizzle with olive oil, and season with salt and pepper. Massage the mushrooms.
✅Transfer the mushrooms to a large casserole dish and place along the sides of the dish. Add the tofu sauce to the middle. Drizzle with olive oil. Bake for about 30 minutes, or until the mushrooms are just cooked.
✅Add ¼ cup of the pasta water to casserole dish. Stir the sauce to combine. Add more as needed until the desired creaminess. Mix in the desired amount of pasta.
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