1/8 cup canola oil
1/4 cup flour
1 cup plain soy milk (youâ€™ll need a splash more at the end)
1/4-1/2 cup grated mozzarella soy vegan cheese
1/2 pound rotini pasta (swirly)
2 cloves minced garlic
1/2 can of corn
2 links soy sausage (quarter-slices)
1/4 cup sun-dried tomatoes
1 tablespoon pesto
salt, pepper, Italian seasoning, old bay, onion powder.. and whatever floats your boat
-Pre-heat oven to 375 degrees F.
-While pasta is cooking, cook cut up soy sausage and other clove of garlic on low-heat in olive oil in a pan for 2 minutes then lightly coat with marinara sauce then put aside.
-In another pan heat oil over med-heat.
-Slowly stir (use a whisk) in flour until it has no lumps.
-Slowly stir in soymilk and seasoning.
-Stir until creamy, then add 1 clove minced garlic and keep stirring until it comes to a boil.
-Continue to heat and stir one minute after begins to bubble.
-Turn heat to low and stir in most of the soy cheese until you get a sauce.. then mix in soy sausage, pesto, sun dried tomatoes, corn, and a splash of soymilk.
-Place cooked noodles in a casserole dish, and pour cheese sauce over noodles and stir it up till theyâ€™re coated with sauce.
-Top with a layer of bread crumbs, a layer of cheese, and another layer of bread crumbs, salt, pepper, and Italian seasoning.
-Bake uncovered 10-15 minutes .
-Serve on top of a light bed of warm marinara sauce.