1 12-ounce package vegetarian crumbles2 large onions, chopped
2 Tablespoons canola oil
1 small can tomato paste
1/2 cup vegetable broth or water
salt & black pepper to taste
1 16-ounce box Penni
6 Tablespoons non-dairy margarine
1/2 cup unbleached all purpose flour
2 cups soy/rice milk
1/8 teaspoon Cayenne pepper
1/2 cup vegan Parmesan
Cook the pasta according to package directions, drain and set aside.
While the pasta is cooking, saute the onions in 2 Tablespoons of canola oil until soft add the crumbles until heated through. Then add the tomato paste, salt, black pepper and broth.
Next melt the butter in a medium sized saucepan, add the flour, stir thoroughly, add the milk and continue stirring until thickened. Turn the fire off and add the Cayenne pepper and Parmesan.
Combine the pasta and crumble mixture in a 9x13 baking dish sprayed with cooking spray. Pour the sauce over the pasta. Bake at 275 degrees for 30-35 minutes.