Cheesy, only not

By Lauren Kelly

This recipe is a great entree for vegans, and whether or not you consume animal by-products, it’s a tasty, filling meal.

To make this dish, you need two saucepans (one medium-sized and one small), one large pot, one strainer and a glass baking pan.

Start by boiling water in the large pot to cook the pasta. Boil the noodles until they’re tender, stirring occasionally.

This usually takes about 11 to 14 minutes. Just follow the directions on the box if you’re confused.

While the pasta is boiling, combine the water and soy milk in the smaller saucepan on low heat and gradually stir in the flour.

After it is mixed together, melt the butter substitute in the larger of the two saucepans and add the nutritional yeast flakes, mustard, salt and various spices (listed in the ingredients).

Cook these long enough so they combine into a saucy texture. Put the heat on medium/low to keep the sauce from burning. Be sure to stir the sauce often to prevent it from sticking to the bottom of the pan.

Next, combine the contents of the two saucepans. This creates the “cheesy” sauce that you will later pour over the pasta. At this time, you should pre-heat your oven to 350 degrees.

The pasta should be ready by this time. Turn off the burner and drain the pasta in the sink through the strainer. Return it to the large pot and put it aside.

Now pour the “cheese” sauce into the pot with the pasta, stirring it to spread the sauce throughout the dish.

After mixing the sauce completely in with the pasta, scoop it into the baking dish, level it out and crumble the toast over the top. You can also put thin slices of tomato on the top of the dish.

Bake the dish in the oven for 20 to 25 minutes, or until the bread crumbs on top are golden brown.

After it’s done baking,  let the dish cool.

Slice it up, serve and enjoy the baked, cheesy vegan goodness!