Vegan Mac n' Awesome
For the veggies:
3 shallots, minced
2 cups chopped/diced mushrooms (white or portabello)
7 oz (half package) of extra firm tofu, crumbled
A few taps of the following dried herbs: oregano, basil, pepper, garlic and onion powder
For the sauce:
8oz Almond Milk (unsweetened and unflavored)
1 tbs white miso paste
1 tbs vegetable bullion powder
1/2 cup nutritional yeast
2 tbs cornstarch (or flour, this is to help thicken the sauce)
1 tbs garlic powder
1 tbs onion powder
1 tbs dijon mustard
A few taps black pepper
1-2 tbs Earth Balance butter (I like the soy free one)
Your favorite vegan pasta. This can be macaroni, penne, gluten free, whatever you want! I cooked the whole package, so 12 oz.
chopped green onions, chopped fresh basil
Boil your pasta according to package instructions.
In a separate pan, saute the shallots, mushrooms, and tofu in a little water or oil if you are using oil. Add your spices. Cook for about 5-10 minutes.
In a blender, add all of the sauce ingredients and blend until super smooth. Then transfer your sauce into a sauce pan (not the one with the veggies) that has some of the earth balance butter already heated to a melt. Whisk the sauce until it bubbles and thickens. About 10 minutes.
Now add all ingredients together: veggies, pasta, and sauce. Toss until it is all incorporated. Garnish with fresh herbs. You can add more pepper and salt if you wish but I tried to go easy on the salt in this since I had the "butter". Enjoy! Eat how ever much is allotted in your daily food intake.