TRAINER JOES BLOG
Vegan Gluten Free Thanksgiving Recipe Series
16 oz dry brown rice pasta
6 tbsp vegan butter separated
1 shallot thinly sliced
4 cloves garlic diced
3/4 cup GF breadcrumbs
1/4 cup bacon bits separated
salt & pepper to taste
2 tbsp GF flour
2 cups non-dairy non sweetened milk
8 oz vegan cream cheese
1/4 cup vegan Parmesan or Soaked and dried Ground Cashews, with a sprinkle of garlic and onion powder *optional
1 cup veggie broth
1/2 tsp turmeric optional*
1 tsp garlic salt
1 tsp ground mustard
1/2 lemon juiced
fresh parsley for topping
Preheat oven to 350 degrees.
Bring a pot of water to a boil. Add pasta and cook until al dente.** Drain and set aside.
Heat 2 tablespoons of butter in a pan over medium heat. Add garlic, shallots and a pinch of salt & pepper to the pan. Cook until shallots are tender, but not browned (approx. 3-5 minutes). Remove from the heat.
Combine breadcrumbs, and shallot/butter mixture in a bowl. Stir to combine and set aside.
Melt 4 tablespoons of butter in a large pan. Add flour and whisk until smooth and bubbly.
Stir in milk 1/2 cup at a time, whisking constantly. Once heated through and thickened, add cream cheese and whisk until smooth. Add Vegan Parmesan, veggie broth, turmeric, garlic salt, ground mustard, lemon juice, salt and pepper. Stir to combine and adjust seasoning as needed.
Add cooked pasta to the sauce and stir to combine.
Pour into a casserole dish and top with breadcrumb topping.
Place in the oven and bake for 15 minutes. Increase heat to broil and bake until topping is browned. Remove from the oven, top with parsley and serve.
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