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Vegan Pasta Recipes
Contributed by Vegetarians and Vegans from around the world
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Baked Macaroni with Béchamel Sauce
From: S&J B

This from our Vegan Recipe Collection (http://www.cyberwar.com/~opisica/veganrecipes.htm):

Here's an old favourite from my macrobiotic days, but don't let that put you off because this is a delicious dish that even my husband enjoys. Well, actually he'll eat it only if I leave out the tofu, which is very easy -- then I have some baked or pan-fried tofu on the side.
I prefer this simple casserole with whole wheat elbow macaroni, but use whatever shape you like.
Just be sure to cook it only to al dente (firm) so it holds up to the baking.
Sesame oil gives the macaroni a nutty, mellow flavour, but if you don't have any of this costly oil, it'll still taste good.
To julienne a carrot, first slice it thinly crosswise, then cut each slice into 3 or 4 thin strips.

About 4 servings

  • 1 pound (whole wheat) macaroni, cooked
  • 3 Tablespoons light oil (sunflower, safflower, etc.) or sesame oil
  • 2 medium onions, chopped
  • 1 large (organically grown) carrot, julienne cut
  • 3 Tablespoons whole wheat pastry flour or regular unbleached flour
  • 2˝ cups water
  • ˝ pound firm, drained tofu, crumbled
  • 4 Tablespoons tamari soy sauce, or to taste
  • 1 Tablespoon toasted sesame seeds, optional
Preheat oven to 350 deg F.
Heat the oil in a large, heavy saucepan.
Over medium heat, sauté the onion and carrot until the onion is transparent and lightly browned, about five minutes.
Lower the heat and stir in the flour.
Brown lightly for about 30 seconds, stirring constantly to prevent burning.
Slowly pour in the water, about a half-cup at a time, stirring constantly to prevent lumps (a whisk is helpful).
When all the water has been added, return to medium heat and cook, stirring constantly, until smooth and thickened.

Stir in the tofu.
Season with soy sauce to taste.
Place cooked macaroni in a 2-quart casserole dish.
Stir in the vegetables and sauce, mixing well to coat.
Sprinkle top with sesame seeds, if desired.
Bake covered for 20 minutes, then uncovered for another 20 minutes.

Remove from oven and allow to rest for ten minutes before serving.
Serve hot; leftovers are tasty when reheated.