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Baked Corn Macaroni With Soy Jalapeño Jack And Vegetables You still get all of the great cheesy taste of this American classic comfort food but without any of the dairy. Corn macaroni is a unique substitute for the common wheat variety, giving this dish an unusual twist. The jalapeño soy cheese adds a little extra punch. Makes 6 servings. |
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Ingredients: 1 teaspoon soy margarine 1 teaspoon arrowroot 1 clove garlic, minced 1/2 cup grated soy jalapeño Jack 1/2 cup chopped onions 3 cups cooked De Boles elbow corn macaroni 1 cup sliced zucchini 1 cup sliced mushrooms, such as cremini or shiitake 2 tablespoons grated soy Parmesan Sea salt and freshly ground black pepper 1 1/4 cups plain soy milk | |
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Instructions: 1. Preheat the oven to 350°F. In a nonstick skillet over medium heat, melt the margarine. Add the garlic and onions and cook, stirring, until the onions are translucent, about 5 minutes. Add the zucchini and mushrooms and cook, stirring, for 5 minutes. Transfer the vegetable mixture to a mixing bowl. 2. In a nonstick pot, add the soy milk and bring to a simmer. Mix the arrowroot with 2 tablespoons of water and whisk into the milk along with jalapeño Jack. Add the pasta and mix thoroughly. Add the Parmesan and transfer to the mixing bowl with the cooked vegetables. Season with salt and pepper to taste. Mix together and place in a nonstick loaf pan. 3. Bake uncovered for 20 to 25 minutes. Cut into 6 pieces and serve. |
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