Chicken and Leek Casserole
1 tablespoon vegan butter
1/2 package fettuccini
3 pieces of mock chicken
1 teaspoon dried dill
1 package vegan mozzarella cheese
Ener-G Egg Replacer (the equivalent of 4 eggs worth)
2 cups rice milk
1/4 teaspoon each salt & pepper
8x8x2 baking pan
Melt the butter in a small saucepan on med heat. Chop up the leek (use about 7 inches worth) and separate into little pieces. Cook leeks in saucepan until soft. Set aside.
Cook pasta al dente. Drain and cut pasta noodles in half. Set aside.
Heat mock chicken and chop into bits. Mix mock chicken, dill and leeks together with the pasta. Put all in the baking pan.
Sprinkle with vegan cheese. Mix Ener-G with water then add rice milk, salt and pepper. Mix and pour over casserole. Bake in oven at 350 F until cheese has melted.