Monday, September 30, 2013


Every now and then I start missing some of our traditional Finnish foods I enjoyed growing up and homemade macaroni casserole was one of my favorites. So I decided to reinvent the recipe and make it vegan. I replaced the ground beef with soy crumbles and the egg-milk with almond milk mixed with raw cashews and nutritional yeast for cheesy flavor.

Macaroni Casserole

3 cups any kind of pasta (I used gluten-free)
1 cup soy crumbs (I used this)
1 cup chopped kale
1/2 cup chopped onion
3 tsp crushed garlic
black pepper
4 tbsp soy sauce or tamari

1 cup almond milk
1/2 cup overnight soaked raw cashews
1/3 cup nutritional yeast

1. Cook pasta in salted water for about 8-10 minutes.
2. Saute the onion together with garlic and kale. Add the soy crumbs, soy sauce and spices.
3. Pour the pasta to the baking dish. Top with sauteed kale and soy crumbs. Mix.
4. Combine almond milk, cashews and nutritional yeast in a blender until smooth. Pour on top of the pasta in the baking dish.
5. Sprinkle bread crumbs on top
6. Bake 425°F (225°C) for about 30-40 minutes.

Serve with a side of green salad.

Now add your own Meatless Monday recipe link below!

1 comment:

  1. That sound yummy, and I'm always trying to think of dishes that call for kale.


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