Vegan Recipe

Following a vegan diet is environmentally-friendly, as well as good for your physical wellness! Here's a yummy recipe for you to try, courtesy of vegweb.com

Veggies & Elbows Casserole

Ingredients (use vegan versions):

1 cup whole wheat elbow pasta, cooked
2 cups mushrooms
1-2 garlic cloves, chopped
1/2 yellow onion, chopped
2 yellow squash, sliced
16 oz frozen (or fresh) green beans
3 tablespoons vegan margarine
1 teaspoon lemon juice
3 tablespoons whole wheat flour
1 cup plain rice or soy milk + 1/2 cup veggie broth or more rice/soy milk
1 teaspoon miso
1/2 teaspoon each thyme and rosemary
nutritional yeast
salt and pepper to taste

Directions:

• Preheat the oven to 350 Fahrenheit.
  



• Saute the garlic, onion in 1 tablespoon margarine until just brown. Add mushrooms, squash, and green beans, and lemon juice. Cover and cook until slightly softened, then set aside.
  



• Melt the rest of the margarine in a saucepan and stir in the flour. Slowly add the milk and veggie broth, and the thyme and rosemary, stirring to avoid lumps. Remove from heat and add the miso and salt and pepper.
  



• Pour the sauce over the veggie mixture and mix well. Pour the whole mixture into a casserole dish (you might want to oil it lightly) and sprinkle enough nutritional yeast on the top to cover the mixture.
  



• Bake 25 minutes or until the nutritional yeast crust begins to brown.
  

Serves: 4