Hearty Noodle Bake

This is one of those things that's a comfort food for me.  It reminds me of the goulash my grandmother used to make, though hers was made with ground beef and white pasta.  This isn't vegan, but it is a vegetarianized version of that childhood comfort food.  Kids love this, and it's also good for them.  It's one of those dishes where you can throw in shredded veggies, and they won't even notice.

Hearty Noodle Bake

Ingredients:

• 8 ounces whole wheat elbow macaroni, cooked to the package directions
• 1 tsp olive oil
• 1 cup diced onions
• 1 cup shredded carrots
• 3 cloves garlic, finely minced
• 1 pound ground seitan or reconstituted TVP or a combination of the two
• 1 1/4 cups marinara sauce
• 1 tsp salt, divided
• 1/2 tsp ground black pepper
• 1 tsp dried Italian seasoning blend
• 1/4 tsp ground red pepper
• 1 cup unsweetened soy milk
• 2 TBSP unbleached flour
• 1/8 tsp ground nutmeg
• 1 1/2 cups shredded cheese of choice (I used sharp cheddar)

Directions:

1.  Heat oil in a large pot over medium-high heat.

2.  Add onion and carrot and sauté for about five minutes.

3.  Add garlic and sauté a minute more.

4.  Add seitan (TVP) and cook five minutes more, until seitan starts to crisp up a bit.

5.  Add marinara sauce, 1/2 tsp salt, pepper, Italian seasoning, and red pepper.

6.  Cook for two minutes or until left with very little liquid.

7.  Stir pasta into beef mixture and remove from heat.

8.  In a medium saucepan over medium heat, whisk together milk, flour, nutmeg, and 1/2 tsp salt.  Cook approximately two minutes, until sauce begins to thicken, whisking continuously.

9.  Add 1 cup cheese, stirring until melted and smooth.

10.  Pour cheese mixture over pasta/seitan mixture and stir to combine well.

11.  Pour mixture into a 9 x 13 glass baking dish, lightly coated with cooking spray.

12.  Evenly cover with remaining 1/2 cup cheese.

13.  In 350° oven, bake for 15 to 20 minutes, until lightly browned.

14.  Let stand for five minutes before cutting

Enjoy!