Vegan Pasta Pie with Mushrooms, Garlic and Tomatoes
Even though the house has not sold.
Vegan Pasta Pie Recipe
In the meantime make your white sauce.
2 tablespoons olive oil
2 tablespoons brown rice or sorghum flour
1 1/2 cups non-dairy milk
3 tablespoons white wine- optional
1 teaspoon prepared GF mustard
Pinch of nutmeg
Minced onion and garlic, to taste
In a sauce pan heat the oil over medium heat. Add the GF flour; whisk and cook briefly. The flour will thicken into a paste. Add the non-dairy milk a little at a time and keep whisking. When the sauce has thickened, add the wine, mustard, nutmeg, minced onion and garlic, and stir till thickened and silky.
Now we're going to make it a little eggy for the pie.
1 tablespoon flaxseed meal
Ener-G Egg Replacer for two eggs
2 tablespoons millet flour, sorghum flour, or rice flour
1 teaspoon baking powder
Add a tablespoon of hot water to the flaxseed meal and allow it to thicken into a gel.
Mix up the Ener-G Egg Replacer.
Add the flaxseed gel, Ener-G Egg Replacer, flour, and baking powder to the Vegan White Sauce. Whisk to combine; cook gently to thicken. Remove from heat and set aside.
When the veggies are roasted, layer the cooked pasta in the prepared pie plate. Pour in the vegan white sauce mixture and shimmy the noodles a bit to allow the sauce to seep in. Top with the roasted veggies.
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