I came up with this combination for tonight's dinner and both myself and Jay were pretty impressed by it! I've used up last night's leftover tofu ricotta and stuffed the shells in the same way as I did here- http://crueltyfreekitchen.blogspot.com/2007/10/step-by-step-stuffed-shells-with-recipe.htmlexcept that I've covered them with a "cheesy"-style nutritional yeast sauce(coming up!), sprinkled more nutritional yeast over it all, then baked them in the oven at 220C for 25 minutes. To make the sauce...
60g vegan margarine
28g cornflour
125ml hot water
250ml unsweetened soya milk
1 tbs soy sauce
20g nutritional yeast flakes(sold under Engevita brand name in health food stores)
pinch of sea salt and black pepper
-melt marge in a large saucepan
-add cornflour, water and soya milk, keep stirring (so it doesn't go lumpy!) over a low heat till thickened and bring to the boil
-add soya sauce, yeast, salt and pepper
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