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Title: Broccoli Mac Uncheesecake
Categories: Casseroles, Pasta
Yield: 6 Servings

8 oz Elbow macaroni
3 c Broccoli florets; chopped
1 1/2 c Cooked white beans -OR-
15 oz Can beans; rinsed & drained
1/2 c Nutritional yeast
2 tb Low-sodium tamari
1 tb Fresh lemon juice
1 tb Almond butter
2 ts Prepared yellow mustard
1 ts Salt
1 ts Garlic powder
1/2 ts Smoked paprika
2 c Plain unsweetened non-dairy
- milk
1/2 c Panko bread crumbs or ground
- walnuts
1 tb Olive oil

Preheat the oven to 350?F. Grease a 9" springform pan and set aside.
Bring a medium-sized pot of salted water to a boil over high heat and
cook the macaroni until it is al dente. About 4 minutes before the
macaroni is done cooking, add the broccoli. When the macaroni and
broccoli are cooked, drain well, then return to the pot and set aside.

While the macaroni is cooking, combine the beans, nutritional yeast,
tamari, lemon juice, almond butter, and mustard in a food processor or
high-speed blender. Add the salt, garlic powder, paprika, and
non-dairy milk, and process until smooth. Taste and adjust the
seasonings if needed. Add the sauce to the macaroni and broccoli and
stir to mix well. Pack the mixture into the prepared pan.

In a small bowl, combine the bread crumbs and oil, tossing to mix.
Spinkle the top of the macaroni mixture with the crumbs and cover
tightly. Bake for 30 minutes, then uncover and bake about 10 minutes
more to brown the crumbs. To serve, remove the sides of the
springform pan and cut into wedges.

Recipe by Vegan Planet by Robin Robertson

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