I veganized a dish from a Food Network recipe I found online! Check out my recipe below:
Veganized Beef and Cheddar Casserole
Vegan sour cream (use Tofutti brand or use recipe below with these ingredients: 1 Cup crumbled tofu, 4 oz vegan cream cheese, 3 tsp lemon juice, ½ Cup unsweetened nondairy mylk)
1 Tbsp oil
24 oz of Shells or Rigatoni (or 1 ½ packages 16 oz noodles)
1/2 Cup vegan parmesan
18 oz vegan beef (or two packages gardein beefless tips)
½ Cups frozen green beans (or fresh. Can substitute with veggie of choice.)
1 bunch scallions (white and green parts), finely chopped
1 jar Italian tomato sauce (25 oz)
2 - 2 ½ Cups daiya cheddar cheese shreds
To make sour cream, combine tofu, vegan cream cheese, lemon juice, and nondairy mylk in a blender or food processor until smooth and set aside.
Preheat oven to 400 degrees F. Oil a baking dish (13 ½ x 10 x 2 ½ ).
Bring a large pot of water to a boil. Add the noodles (and green beans if using frozen) and cook til al dente. Drain and put in the prepared baking dish. Toss with vegan sour cream and vegan vegan parmesan.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the vegan beef and cook until done, about 4 minutes. If using fresh green beans, add with the beef. Add scallions and cook until tender, about 3 minutes. Add sauce and bring to simmer. Cook until slightly thickened, about 2 minutes.
Pour vegan beef mixture over the noodles and sprinkle with daiya cheddar cheese. Bake on middle rack until the cheese is melted, 15-20 minutes. Let stand for 10 minutes before serving.