Crunchy Corn Casserole

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* Exported from MasterCook *

 

Crunchy Corn Casserole

 

Recipe By :James Mays

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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20 ounces creamed corn

2 cups macaroni -- uncooked

10 ounces mushroom pieces

1 small green bell pepper -- chopped

1/2 red bell pepper -- chopped

1 onion -- chopped

2 garlic cloves -- minced

1/2 teaspoon salt

1/2 cup tahini

1/2 cup pimiento

1/4 cup lemon juice

1/4 cup nutritional yeast flakes

1 1/2 teaspoons salt

1/2 teaspoon garlic powder

1 teaspoon agar

1/2 cup boiling water

1/2 cup cold water

1/2 cup crushed potato chips

 

Preheat oven to 350F. Combine first eight ingredients in a greased 9 x 9-inch

Pyrex dish. To make your faux cheddar cheese topping, combine next six

ingredients in a blender. Dissolve the agar in the boiling water in a separate

bowl and fold into the tahini and pimiento mixture. Add the cold water to the

mixture and blend. Stir the faux cheddar into the corn casserole. Garnish with

the crushed potato chips. Bake for 30-50 minutes.

 

Source:

" You Can't Get Mad Vegan Disease: The Sequel "

Copyright:

" 1999 by James Mays "

 

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Per Serving (excluding unknown items): 2302 Calories; 85g Fat (31.4% calories

from fat); 70g Protein; 349g Carbohydrate; 34g Dietary Fiber; 0mg Cholesterol;

6290mg Sodium. Exchanges: 20 Grain(Starch); 2 Lean Meat; 7 Vegetable; 1/2

Fruit; 14 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0