Vegan Deli

Vegan Deli  by Jo Stepaniak

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Raising Vegetarian Children
by Jo Stepaniak, M.S.Ed., & Vesanto Melina M.S., R.D.

Raising Vegetarian Children

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Check back here often; this recipe will be rotated weekly. Enjoy!

Vegetable Casseroles
from Table for Two
Makes two servings


1 cup elbow macaroni
10-ounce package frozen mixed vegetables
3 tablespoons whole wheat pastry flour
3 tablespoons nutritional yeast flakes
½ teaspoon oregano
¼ teaspoon garlic granules or powder
¼ teaspoon salt
⅛ teaspoon pepper
1 cup water
4 teaspoons tahini
1 small tomato, sliced

  1. Preheat the oven to 375°F. Lightly oil two 15-ounce or 16-ounce casserole dishes and set aside.
  2. Cook the macaroni until tender, adding the frozen mixed vegetables during the last 3 to 5 minutes of cooking. Drain the pasta and vegetables well, and returnto the saucepan. Cover to keep warm, and set aside.
  3. To make a creamy sauce, combine the flour, yeast flakes, oregano, garlic granules, salt, and pepper in a small saucepan. Gradually whisk in the water, stirring briskly until the mixture is smooth. Cook over medium heat, stirring almost constantly with a wire whisk, until thickened and bubbly. Remove from the heat and whisk in the tahini.
  4. Stir the hot sauce into the drained pasta mixture and toss until the pasta and vegetabl es are evenly coated. Spoon into the prepared casserole dishes and bake for 10 minutes.
  5. Top the casseroles with the tomato slices and bake for 5 minutes longer. Serve hot.



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