5 to 6 servings
Prepare in advance:
- Worcestershire sauce
- Cashew 'parmesan' topping
Bake: 350 deg. F, about 30 minutes
— prepare in advance —
Worchestershire sauce:
Put all ingredients in a small pot, and simmer on low-medium heat, stirring constantly, for a minute. Remove from heat.
- 1/4 cup APPLE CIDER VINEGAR
- 1 T. WATER
- 1 T. TAMARI
- 1/2 T. SUGAR
- 1/2 tsp. MUSTARD POWDER
- 1/8 tsp. ONION POWDER
- 1/8 tsp. GARLIC POWDER
- 1/8 tsp. GROUND CINAMMON
— prepare in advance —
Cashew 'parmesan' topping:
In coffee bean & nut grinder, process just the cashews just until texture of parmesan and no big pieces are left. Don't over-grind so that it becomes powdery or starts to clump like peanut butter.
Transfer to bowl or jar and mix in the rest of the ingredients. Refrigerate or store in freezer any leftovers.
- 1/4 cup RAW CASHEWS
- 1 1/2 T. NUTRITIONAL YEAST
- scant 1/8 tsp. GARLIC POWDER
- scant 1/4 tsp. SALT
Kugel
Cook, until just tender:
- 1/2 lb. FETTUCINE NOODLES, broken in half or thirds
Drain cooking water, quick rinse and drain again (to avoid sticking). Set aside.
Using an immersion, or regular, blender, process until creamy:
- 14 very firm plain TOFU (drained)
- 1/4 cup fresh LEMON JUICE
- 1 T. SUGAR
- 1 T. NUTRITIONAL YEAST
- 1/2 tsp. ground NUTMEG
- up to 1/4 tsp. SALT (optional)
Add a bit of water, a little at a time, if necesssary to make thick and creamy.
Transfer mixture to a large bowl, and set aside.
In skillet, sauté about 8 minutes, until veggies are tender and volume reduced:
- 1 T. OLIVE OIL
- 1 LEEK (white part only), thinly sliced, (or use approx. 1/2 cup diced ONION)
- 1 cup MUSHROOMS, sliced
- 1 GARLIC clove, minced
Add, and continue cooking for one more minute:
- the prepared WORCESTERSHIRE SAUCE
- 1 1/2 cups (lightly packed) fresh SPINACH, roughly chopped
Remove from burner, and let cool until there is no more steam.
In the tofu mixture bowl, add and evenly blend in:
- the sautéed vegetables
- cooked fettucine
Optional: sprinkle in 1 to 2 T. unbleached ALL-PURPOSE FLOUR and gently mix in, for a slightly firmer kugel.
Add, then evenly spread, the kugel mixture in an 8 x 11-inch lightly greased glass baking dish.
Top with the cashew parmesan (amount used to taste), lightly pressing it into the tofu.
Cover with foil and bake about 30 minutes, until firm and the top is just slightly brown.
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