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Ingredients
- 1 white onion
- 1 cup carrot
- 1 cup celery
- 2-4 tbsp tomato paste
- Grandpa J’s original
- 2 packs Big Mountain Lion’s Mane Mushroom Crumble
- cooked pastitsio noodles (15oz dry)
- VEGAN BECHAMEL
- 3 tbsp butter
- 3 tbsp flour
- 1 cup almond milk
- 2 packs Big Mountain Soy-free tofu
- 1 tbsp salt
- 1/2 tbsp nutmeg
Recipe Preparation
CRUMBLE SAUCE
- Add 1 tbsp oil to a pan over medium-high heat
- Saute onions about 3 mins
- Add in carrot, and celery. Cook another 5 mins
- Add in tomato paste and season liberally with Grandpa J's Original.
- Add Lion's Mane Mushroom crumble and cook, continuing to stir until heated through and vegetable have softened. Add water as needed.
VEGAN BECHAMEL
- Melt the butter in a saucepan over medium heat
- Whisk in the flour
- Add in milk, continue to cook until mixture thickens. Let cool slightly.
- Blend milk mixture with tofu, salt, and nutmeg
ASSEMBLY
- Preheat oven to 450°F
- Layer cooked noodles into a large baking dish, followed by your crumble sauce, and finally your vegan tofu bechamel.
- Bake for 45 mins
- Broil on high about 15 mins to get a nice dark golden brown layer on top
- Let sit and cool for a few hours before slicing and enjoying!
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