1 Bag of Brown Rice Fusilli Pasta (Trader Joes’s brand is delicious!)
2 or 3 or 4 (up to you!) Boca Chik’n Patties – cut into bite size cubes
1 Bag Daiya Cheddar Shreds
Ingredients for the Cheese Sauce (edited version of Happy Herbivore’s Cheese Sauce!):
2.5 cups Unsweetened Regular Almond Milk or Soy Milk
4 tbs Miso Paste
4 tbs Cornstarch
2 tbs Earth Balance Vegan Butter
3/4 cup Nutritional Yeast – or more, you can never have enough!
2 tsp Onion Powder, 2 tsp Garlic Poweder, 1 tsp Turmeric, 1/2 tsp paprika, dash Himalayan Pink Salt & Pepper
1. Cook pasta according to instructions and set aside.
2. Meanwhile, whisk together all of the sauce ingredients in a big sauce pan over medium heat until it thickens up. You want to bring it to a boil, then turn down heat and stir until it’s thick enough to stick to the pasta. Taste it and make sure it’s cheesy enough – if not, add more nooch!!!
3. Mix sauce over pasta.
4. In a baking dish, layer the cheesy pasta, daiya cheddar shreds, cut up boca chik’n patties with hot sauce & peas. You want daiya cheddar on the top as well.
5. Bake at 350 degrees for 5-10 minutes or until the daiya melts.