Mac And Thai
Gluten-free Option | Serves 4
Leftover pad Thai was the inspiration for this macaroni pie with Thai flavors. It actually tastes like pad Thai, so I almost called it Pad Thai Pie. Instead of the white beans, you may substitute 1 1/2 cups crumbled firm tofu, if you like. Use rice noodles to make this gluten-free.
- 1 1/2 cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained
- 1/4 cup plain unsweetened almond milk or other nondairy milk
- 2 tablespoons nutritional yeast
- 5 scallions, minced
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon peanut butter
- 1/2 teaspoon garlic powder
- 3 cups cooked linguine or soaked rice noodles (6 to 8 ounces before cooking)
- 1 tablespoon vegetable oil or 1/4 cup water
- 1/2 cup chopped red onion
- 6 ounces asparagus, trimmed and cut into
- 1-inch pieces
- 2 garlic cloves, minced
- 1 small carrot, peeled and shredded
- 1/2 red bell pepper, seeded and chopped
- 1 cup thinly sliced white mushrooms
- 2 tablespoons wheat-free tamari or vegan oyster sauce
- 1 tablespoon natural sugar
- 1 teaspoon Asian chili paste (optional)
- 2 tablespoons water
- 6 grape tomatoes, halved lengthwise
- 3 tablespoons crushed unsalted roasted peanuts
- 2 tablespoons chopped fresh cilantro or Thai basil
- Lime wedges, for serving
1. Preheat the oven to 350°F. Lightly oil a 9- to 10-inch pie plate or quiche pan.
2. In a high-speed blender or food processor, combine the beans, almond milk, nutritional yeast, half of the scallions, the lime juice, vinegar, peanut butter, garlic powder, and 1/2 teaspoon salt. Puree until smooth, then transfer to a large bowl. Add the noodles and mix well to combine. Set aside.
3. Heat the oil or water in a skillet over medium heat. Add the onion and cook for 4 minutes to soften. Add the asparagus, garlic, carrot, bell pepper, mushrooms, and remaining scallions. Stir in the tamari, sugar, chili paste (if using), and water. Cover and cook for 3 minutes. Remove the lid and continue cooking until the liquid has mostly evaporated. Transfer the vegetables to the bowl with the noodle mixture and mix well to combine. Taste and adjust the seasonings if needed.
4. Spread the mixture evenly into the prepared pan. Arrange the tomato halves on top of the mixture around the outer edge of the pan in an evenly spaced circle, pressing the tomatoes lightly into the mixture. Cover loosely and bake for 45 minutes, or until bubbly. Let cool for about 10 minutes before cutting. Sprinkle the top with the peanuts and cilantro. Serve with lime wedges.
Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press
Robin Robertson has written more than twenty cookbooks, including the bestsellers Fresh from the Vegan Slow Cooker and Quick-Fix Vegan. Formerly a columnist for Vegetarian Times, she also has written for Cooking Light, Natural Health, and other magazines. A vegan herself, she lives in the Shenandoah Valley of Virginia with her husband Jon.