1 tbsp vegetable oil for frying
1 onion, finely chopped
1 courgette, finely chopped
1 x 200g tin kidney beans, drained
1 x 400g tin tomatoes
2 oz (50g) dried TVP, optional
9-12 sheets pasta
1-2 x 455g jars of pasta sauce
10 1/2 oz (300g) plain firm tofu
1-2 tsp mustard powder
1 tsp salt
11 fl oz (300ml) soya milk
2 tbsp nutritional yeast flakes
Large oblong casserole dish (approx 33cm x 25cm, 15cm deep).
First make the filling: fry the onion and courgette in vegetable oil
until just cooked. Add kidney beans, tomatoes and TVP (which has been
cooked in a little water and drained). Heat gently.
2. Place 3-4 slices of pasta in the bottom of a greased dish. Add a layer of filling. Repeat and finish with pasta.
Place the tofu, mustard powder, salt and soya milk in a liquidiser.
Liquidise until smooth. Check taste and add extra flavouring if
necessary. Pour on top of the pasta.
4. Sprinkle with nutritional
yeast flakes and bake for 35-40 minutes at 400F/200C/gas mark 6 until
brown on top. Serve with green vegetables. Makes 6 large servings.