16 oz pasta of choice, cooked al dente, I used chickpea pasta
2 tbsp olive oil
2 white onions, thinly sliced
3 tbsp flour
3 tbsp vegan butter
1 tsp vegan chickenless seasoning, or a vegan chickenless bouillon
1/4 cup of soy sauce or tamari
1/3 cup of nutritional yeast
3 cups of plant milk
1 cup of vegan mozzarella shredded cheese
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/2 cup vegan parmesan
1/4 cup of panko
1/4 cup of crispy onions
METHOD:
Bring a large pot of salted water to a boil & cook the pasta according to package instructions al dente, reserve a 1/2-1 cup of the pasta water, drain, set aside.
Meanwhile, heat the olive oil in a large pot over medium heat & add the thinly sliced onions to caramelize. Add the thyme, a pinch of salt & pepper & sauté for about 30 minutes until they become soft & golden. Remove from heat & set aside.
In the same pan as the onions, add the vegan butter & flour & whisk together to form a roux. Slowly add the vegan chickenless seasoning or vegan chickenless bouillon, soy sauce or tamari &plant milk 1 cup at a time whisk well until creamy. Add the vegan mozzarella shredded cheese & nutritional yeast & whisk until well incorporated.
Preheat oven to 375°F. Prepare a lightly greased 9 X 13 baking dish. Mix the cooked pasta, reserved pasta water, cooked caramelized onions & creamy sauce & pour into the baking dish.
Sprinkle with the vegan parmesan, panko & crispy onions & bake for 30 minutes. Give it about 5 minutes to cool, then enjoy!
Vegan Yoga Momma 