Cheezy Pasta and Chikky Sauce
In the VegFamily kitchen we make this dish without the "Chikky Strips" and we put it in the oven under the grill to get a nice crunchy topping. We add a dash or two of cinnamon to the sauce and bread crumbs on top then under the grill it goes. Yumm!
- Cook Chikky strips (soy protein-4oz per person) as per usual.
- Boil a pasta of your choice, to make about 3 cups
- 2 cups vegetable broth or water
- 1/4 cup all-purpose flour
- 1 tbsp olive oil
- 3 cloves garlic, minced
- pinch of dried thyme (crumbled in your fingers)
- 1/4 tsp salt
- several pinches of freshly ground black pepper
- 1/8 tsp turmeric
- 3/4 cup nutritional yeast flakes
- 1 tbsp fresh lemon juice
- 1 tsp prepared yellow mustard
- Combine the broth and flour in a measuring cup and whisk with a fork dissolved. Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 min, stirring often and being careful not to burn the garlic.
- Add the thyme, salt and pepper, and cook for about 15 sec. Add the broth, turmeric and nutritional yeast and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 min; if it doesn't, turn the heat a bit higher.
- Once the mixture is bubbling and thickening, stir and cook for about 2 more min. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt, turn off the heat, and cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine.
- Drizzle over pasta and Chikky plate. Serve warm.
By Heather Mills
Former model now vegan Heather Mills has been busy teaching the children and the families of John V. Lindsay Charter School how to prepare healthy vegan meals, which will be served at the "No Beef Teen Cafes" to be run by the Hunts point alliance for Children (HPAC) and other community organisations.