There are a lot of things about writing a cookbook that are fun, but the top three best things are:
- The first time I see a mockup of the cover
- The first time I get to hold the actual book in my hands, and
- Sharing recipes from the book with all of you!
And look at me, leaning into #3 hard! This Veggie Noodle Casserole from Vegan Cookbook for Teens is probably my favorite recipe in the book, and fun fact- it was originally slated to be the cover photo! When I wrote the recipe, it used bowties or some other small pasta, but my editor told me about the plan and asked me to change the recipe to include a more photogenic type of pasta… hence the pinwheels!
Now, I don’t know what changed or why it’s not on the cover but it’s still my fave! It’s delicious and oh-so-creamy because it uses a homemade version of “cream of” soup! You know how so many casseroles call for cream of mushroom soup, or similar? That can make casseroles a pain to veganize, but not anymore! And I’m proud to say my book is full of fun hacks like that!
But truly, this casserole is amazing. Only four steps AND it makes six servings so you have easy leftovers to enjoy!
The printable recipe is below, but here’s a shot of what it looks like in the book…
ALSO!
The ebook version of Vegan Cookbook for Teens is available now! You can grab it on Amazon for just $6.99, or you can preorder a copy of the actual printed book which goes on sale on June 15th.
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Veggie Noodle Casserole
Ingredients
- 1 head broccoli large
- 3 carrots
- 3 1/2 cups dried pinwheel pasta or other small pasta
- 1 cup frozen peas
- 2 tbsp vegan butter
- 2 tbsp all-purpose flour
- 2 1/2 cups unsweetened nondairy milk
- 1/2 tsp garlic powder
- 1/2 tsp salt more to taste
- 1/4 tsp black pepper more to taste
- 2 cups vegan cheddar cheese shreds
- 1/2 cup panko bread crumbs
Instructions
- Prepare the veggies. Preheat the oven to 350. Cut the broccoli into florets (about 3 1/2 cups). Slice the carrots into thin coins.
- Cook the pasta. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 4 minutes, stirring occasionally. Stir in the broccoli, carrots, and peas. Bring back to a boil and cook for 2 minutes. Drain and pour into a 2.5qt baking dish.
- Make the sauce. Return the pot to medium-high heat. Melt the butter, then whisk in the flour. While whisking constantly, let bubble for about 1 minute. As you continue whisking, add the milk 1/2 cup at a time. Whisk until smooth each time before adding more milk. Stir in the garlic powder, salt, and pepper. Reduce the heat to low and stir in the cheese. Cook for 1 to 2 minutes, until the cheese melts.
- Bake. Pour the sauce over the pasta and veggies, stir, then top with the bread crumbs. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for 5 minutes more. If the crumbs haven't browned, place the casserole under the broiler on high for 30-45 seconds. Enjoy!
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YUM!!! I can’t wait for this book! I’m basically a forever teen! Congrats on #3! I’m amazed at how quickly you’re putting these out. So rad!