As you may recall, a few months ago, I had decided to give up wheat and soy . . . yeah, uh, the soy part has been surprisingly easy. It’s the wheat part. I don’t know how you gluten-free folks do it! Especially if you’re vegan and gluten-free! I’ve certainly laid off of it, but there’s just no way I could swear off of it for good. As for soy, I’ll have the occasional miso or Tofutti sour cream. Otherwise, it’s a no-soy zone for me. For this meal, I broke all my rules by using regular pasta, Boca crumbles, and Tofutti sour cream. *GASP* Yes, I fudged and it was damn good. This creamy, spicy casserole was delicious and I’m thrilled with the results.
13.25 oz pkg penne pasta
1 Tbs olive oil (I used chipotle-flavored)
1 bag Boca crumbles (a half a bag would probably be plenty)
2 C mushrooms, sliced
1 medium zucchini, sliced, then quartered
2-3 C kale, chopped or torn
1 10-oz can Rotel Original with diced tomatoes & green chilies
seasoning packet (either for tacos, burritos, or fajitas)
1/2 C Tofutti sour cream
1/4 C nutritional yeast
1/4 C almond milk
1/2 C Daiya cheddar (you’ll need just a bit more for sprinkling on top)
The rest: (optional toppings)
Guacamole, or diced avocados, black olives, sliced green onion, fresh cilantro
Preheat oven to 375. Cook the pasta according to package instructions. In a large skillet, heat the olive oil and add the Boca crumbles; cook for 3 minutes. Add the mushrooms and zucchini and cook 7-10 minutes, or until the veggies are tender. Stir in the kale and cook until it softens and wilts.
Meanwhile, whisk together the sauce ingredients in a medium bowl.
Return the drained pasta to the pot (or you can use a large mixing bowl) and combine it with both the sauce and the veggie/Boca mixture. Pour it into a 9×13 baking dish and sprinkle some Daiya cheese on top.
Cover and bake for 20 minutes. I made some guacamole, so I added a dollop on top with some green onion. Enjoy!