Vegans often miss baked cheese-based pasta casseroles, and gluten-intolerant vegans truly have to sacrifice for their body’s allergies in this department. However, with the advent of so many varieties of gluten-free pastas and the copious cheese-like flavors out there, this special group of vegans can, once again, enjoy the same foods as their omnivore and gluten-loving counterparts.

Ingredients

• 1 box gluten-free pasta (I like Ancient Harvest corn-quinoa shells)
• ¼ c. canned pumpkin
• 1 c. non-dairy milk
• 1 T. white miso paste
• 2/3 c. nutritional yeast
• 1/4 c. gluten-free flour (I used corn flour)
• ½ t. each curry powder and cayenne pepper (add more or less to suit your tastes)
• 1 T. canola oil, refined for medium-high heat
• 5 stalks broccolini, cut into thirds
• 2 button mushrooms, sliced
• ½ c. extra-firm tofu, cubed

Preparation

1. Cook the pasta according to directions on the box. Drain and pour into an oven-safe casserole dish. Set aside.
2. In a food processor or high-speed blender, mix the pumpkin, milk, miso, nutritional yeast, corn and seasonings until it is smooth and well-blended. Set aside.
3. Meanwhile, saute the broccolini, mushrooms and tofu in the canola oil in a pan on medium-high heat.
4. When the vegetables and tofu are sauteed, mix sauce, broccolini, and tofu together with the pasta in the casserole dish. Lay the sliced mushrooms on top.
5. Cover the dish with foil and bake at 350°F for 30 minutes. Remove the foil for the last 10 minutes of the process. Serve hot.