Vegan Japanese Macaroni Gratin
Ingredients
Pasta
- 8 oz gluten free macaroni style pasta (224g)
- 1 tsp salt
- 1 medium onion, sliced (180g)
- 2 cups mushrooms of choice, sliced 1 cm thickness (380g // use 2+ kinds for more texture and flavour)
White sauce
- 2 tsp vegetable broth powder (1 cube // 5g)
- 1/4 cup cashew butter (60g // or 1/2 cup cashews)
- 3 tbsp nutritional yeast (20g)
- 1 tbsp miso paste (15g)
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 heaping tbsp corn starch (12g)
- 2 cup silken tofu (500g)
- 1 cup unsweetened soy milk (250ml)
Toppings
- 1/2 cup non dairy vegan cheese (120g)
- 1/4 cup gluten free panko (30g)
- scallions or chives for garnish
Preparation
Bring a pot of water to a boil and cook pasta until al dente according to package instructions. Drain well, rinse with cold water, and set aside.
Add sauce ingredients to a blender and blend until smooth and creamy. Set aside.
Over medium-high heat, add oil or water and sliced onions, and cook for about 3 minutes. Add mushrooms and cook until onions begin to caramelize, adding water as needed to prevent burning.
Reduce heat to medium, add sauce to the pan, and stir gently for 1 minute until slightly thickened.
Reduce temperature to medium-low, add pasta, and stir for 3-5 minutes until sauce thickens.
Transfer everything to a baking dish or divide between individual baking dishes, top with vegan cheese and panko, and broil for 5-7 minutes or bake at 450°F for 15 minutes until golden brown.
Top with black pepper and scallions or chives, and enjoy.
