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Boil the macaroni in lots of salted water until tender, but al dente. Drain. (If you are using the broccoli, prepare that as directed and set aside.)

While the macaroni cooks, preheat the oven to 350F.

Mix the "Cooked Mixture for Sauce" ingredients in a blender and process until very smooth. Pour the mixture into a medium, heavy saucepan. Stir over medium-high heat until it thickens and boils; turn down and simmer on low for a few minutes.

MICROWAVE OPTION: Pour the mixture a 1 qt. microwave-safe bowl measuring pitcher. Microwave on HIGH for 2 minutes. Whisk. Microwave for 2 more minutes. Whisk. Microwave for 2 minutes more.

Rinse out the blender.

Place the "Additional Ingredients for Sauce" into the blender. Add the Cooked Mixture to the blender. Process until very smooth.

In a large bowl, mix the cooked macaroni (and broccoli, if using) and the sauce together well. (It will seem like you have too much sauce, but, don't worry, the pasta will soak it up!) Scoop the mixture into a "buttered" (with Earth Balance) 2 qt. casserole or baking dish. Sprinkle evenly with the breadcrumbs and spray lightly with oil from a spray-pump. Bake for about 30 minutes (uncovered). Serve hot.

(Nutrition Facts were calculated using Silk soymilk, silken tofu, whole wheat macaroni, and panko, with the optional broccoli.)

Nutrition Facts

Nutrition (per serving): 357.8 calories; 27% calories from fat; 11.9g total fat; 0.0mg cholesterol; 648.6mg sodium; 561.7mg potassium; 50.4g carbohydrates; 7.6g fiber; 2.2g sugar; 42.8g net carbs; 18.4g protein; 7.3 points.


Added By: http://veganfeastkitchen.blogspot.com/2008/10/vega