Prepare this, and your hubby will be talking about it all week… in his sleep.
- gluten & dairy free macaroni (Namaste brand is great!)
- Tofutti sour cream
- 1 cup coconut milk (canned)
- Daiya mozza shreds
- white & brown mushrooms
- 1/2 white onion
- salt & pepper
- canola oil
Chop up white onion and mushrooms and throw into heated, oiled pan. Bring to a sizzle before adding salt, pepper, and parsley as desired. Once the mushrooms are nice and brown, turn stove off and let everything sit and melt in its flavors. Preheat oven to 350 degrees F.
Bring a pot of salt water to a boil and cook gluten & dairy free macaroni. While they cook you can prepare the sauce which will be added over top of everything just before it goes into the oven.
For the sauce add one cup of coconut milk, 1/4 cup canola oil, and three tbsp. of Tofutti sour cream. Whisk!
Once the macaronis are drained, mix in with mushrooms and place everything into a baking pan. Pour sauce along the sides and over top. Sprinkle generously with those vegan, heart- healthy mozza shreds and place into oven! Bake for 40 minutes until top is crisp. Garnish with delicious fresh parsley leaves and nutmeg! M M M ~
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