I found some eggless dumpling noodles at the Candler Park Market (If you live in Atlanta they have awesome vegan sandwiches! mmmmm their dill seitan mock-chicken salad on ciabatta with vegenaise spinach and tomato is my fave..) Anyway we decided to use the noodles to make a "can't believe it's vegan" style casserole.
Ingredients:
Onion
Garlic
Mushrooms
Vegan sausage (we used Light Life brand Smoked Style)
Extra firm tofu
Daiya cheddar style vegan cheese
Bread Crumbs
Almond Milk
Flour
Vegan butter
Nutritional yeast
Beer
Seasonings
First, cook the dumpling noodles according to package directions. In a saute pan, head some oil and add the onions, garlic, then the sausage (wait to add the mushrooms until the end). Then you're going to make a cheezey sauce. Start a roux with some butter and flour, then add almond milk, vegan cheese, and nutritional yeast. Next I crumbled some tofu in there, and even poured in some beer (feelin crazy!) and seasoned it. When the sauce had the consistency I wanted, I added the sausage and mixed it all together. Sorry I didn't include measurements, but with a little trial and error you'll get it!
Before:
Lightly grease a casserole dish, and add the noodles. Pour the sauce over top, sprinkle more Daiya, and put a layer of bread crumbs over it all. Cover in aluminum foil and bake for about 45 minutes on 350. Uncover and bake for 15 more minutes to get the bread crumbs nice and brown on top.
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