Beef noodle hotdish is a must-have at many Midwest family dinners.
Use faux-beef (like TVP or soy crumbles) to cut out the saturated fat, nutritional yeast to increase the fiber and vitamin content, and cottage cheese in place of cream to keep it rich.
- 8 ounces of non-meat beef replacement (again, re-hydrated TVP is a good one)
- 1 1/2 teaspoons olive oil
- 16 ounces of low-sodium tomato sauce
- 1/2 cup of vegetarian vegetable broth
- 1/2 small onion, diced
- 8 ounces whole-wheat noodles
- 1 cup low-fat cottage cheese
- 1 cup reduced-fat or Greek yourt
- 1/2 cup low-fat Swiss or cheddar cheese (optional)
- 2 minced garlic cloves
- 2 Tbsp. nutritional/brewer’s yeast
- Salt and pepper to taste
- Preheat your oven to 350 degrees.
- Boil noodles until they’re tender, and set aside.
- Re-hydrate TVP per package instructions, or brown soy crumbles
in splash of olive oil with about half of the diced garlic and onions.
Remove from heat and set aside.
- Combine vegetable broth, tomato sauce and stir over low heat. Add in “beef” mixture, stirring slowly. Add nutritional yeast.
- Puree cottage cheese in a blender or food processor, adding remaining garlic and onions. Mix in yogurt.
- In a greased casserole dish, layer noodles, tomato and “beef”, and cheese mixture, like lasagna.
- Top with cheese, and bake for about 30 minutes.