Cheesy Vegan Casserole With Miso Sauce

It’s been quite a while since I shared some food on the blog, but I had a request from Rika of Vegan Miam to share this recipe after I tweeted a photo of it in the making earlier this week. It’s actually a veganized version of a casserole dish my mother used to make, and I absolutely love it. Tom and I are in the processes of deciding what other ingredients to throw in, if any, but I think it’s quite yummy on its own and worth sharing!

The Sauce

1 1/4 cup rice milk
1/3 cup nutritional yeast
2 tbsp miso paste
2 tbsp cornstarch
1 tsp onion powder
1 tsp garlic powder

The Casserole

about 400g favorite pasta (rotini, etc- normally half a bag)
vegan french fried onions
1 14oz can peas

Method

1. Cook your noodles according to package directions. While the noodles are cooking, complete step 2! (Also, preheat your oven to 350°F.)

2. Combine ingredients for the sauce in a small sauce pan and bring to a light boil over medium heat, whisking frequently. Reduce heat to low and sauce will thicken.

3. Transfer your cooked and drained noodles to a shallow but long casserole dish (9×10). Add the peas and finished miso cheese sauce and mix well.

4. Top with french fried onions and voilà– you have yourself some “cheesy” goodness. This stuff never lasts long in our house.

5. Enjoy!