Stuffed, No Stuffing Needed.

leftovers.jpg

This morning, I celebrated Thanksgiving animal product-free, and I didn't feel deprived at all.  I'd prepared a vegan shells & 'cheese' casserole for the whole family to try and [despite some initial trepidation] they all loved it!  No joke. This is all that was left at the end of a meal:

And I was a happy girl because I got to eat the leftovers a few hours later:

The boyfriend [who joined me for the family festivities] has requested that I make this dish again very soon.

Wanna try it yourself? It's created based on a few recipes online, but here's my version:

2 cups whole wheat pasta shells 5 tbsp Earth Balance 3 tbsp whole wheat flour 1 cup plain rice milk 1/4 tsp fresh ground pepper 1/4 tsp Parma! 2 slices italian bread, torn into small pieces 2 cups Daiya cheddar cheese

  1. Prepare the pasta according to the package directions.
  2. Preheat your oven to 350 degrees, grease a circular casserole dish with Earth Balance or non-dairy cooking spray.
  3. Melt your Earth Balance in a small sauce pan over medium-high heat. Once the "butter" is melted, add your whole wheat flour, pepper,  and Parma!. Whisk thoroughly for one to two minutes.
  4. Slowly add the rice milk, whisking all the while. Continue to whisk until the roux is thickened and bubbling.
  5. Add the Daiya cheddar cheese. Keep stirring until the Daiya has melted evenly into the roux.
  6. Meanwhile, your pasta should be done and have been strained. Pour the cheese sauce over the pasta and disperse evenly.
  7. Pour the macaroni and cheese into your baking dish, top with bread pieces and a sprinkling of Parma! Bake for 20 to 30 minutes.
  8. Remove from oven and serve [once cool enough to eat].