Vegan MOFO - Day 18 - Gourmet Pasta

This recipe was sent to me by my lovely friend Julie. This Casserole is a ridiculously rich and over the top dish not to be taken lightly. As a matter of fact, this could easily de-rail my biggest loser efforts, thank you very much. But holy mama is it freaking delicious. I am truly amazed at how many of the family favorites are laden with high-fat and normally big time dairy ingredients. C'est la vie. I left my camera at my friend's house (along with the leftovers LOL), so I will post the pics when I get them uploaded. Even the totally omni kids chowed down on this. When you have some calories to spare, make this one.

Gourmet Pasta

2 cups TVP
1 3/4 cups vegetable broth
2 teaspoons kitchen bouquet
2 cloves garlic, minced
1 Tablespoon olive oil
1 - 14.5 can diced fire roasted diced tomatoes
1 - 6 oz. can tomato paste
1 - 8 oz. can tomato sauce
1 1/2 teaspoons salt
1/4 teaspoon fresh cracked black pepper
5 oz ribbon noodles
1 cup toffutti sour cream
4 oz. toffutti cream cheese
6 green onions, chopped
1 cup Daiya cheddar cheese
1 cup Daiya Italian blend

Preheat oven to 350.

Stir kitchen bouquet into vegetable broth. Heat mixture and pour over TVP to rehydrate. In a large skillet heat olive oil. Brown TVP. Once browned add minced garlic and saute for 2 minutes more. Add diced tomatoes, tomato sauce, tomato paste, salt and pepper. Lower heat to simmer. Cook noodles according to package directions. Drain pasta. While pasta is still hot, stir in cream cheese, sour cream, and green onions. Mix well. Coat 4 quart casserole with canola oil (I prefer spray canola). Layer 1/2 of noodles, then 1/2 of tomato mixture, then 1 cup of Italian cheese mix, remaining 1/2 of noodles, remaining tomato mixture, then 1 cup of cheddar.

Bake uncovered for 35 minutes. Turn oven off without opening. Let sit in oven for 20-25 minutes. Serve immediately. Can also be refrigerated and re-heated at 350 for 25 minutes.