2 tablespoons vegan margarine or oil
1/2 small onion, chopped
1 tablespoon unbleached white flour
1 cup rice milk or soy milk
1/8 teaspoon dry mustard
1 teaspoon vegetarian Worcestershire sauce
1 tablespoon nutritional yeast
1 tablespoon plus 1 teaspoon tahini
Seasoned salt and black pepper to taste
8 ounces macaroni, cooked
1 14 1/2 ounce can chopped tomatoes,
packed in juice
1/2 medium zucchini, grated
1 cup fresh bread crumbs
1 tablespoon oil
2 tablespoons minced parsley
Preheat oven to 350 degrees.
Melt 2 tablespoons margarine in skillet and saute onion until soft. Whisk in flour and cook one minute, stirring constantly.
Add rice or soy milk and cook until thickened.
Remove from heat and whisk in mustard, Worcestershire, nutritional yeast, tahini, seasoned salt, and pepper.
Stir in macaroni, tomatoes (with their juice), and zucchini.
Spread mixture in a casserole dish. In a small bowl, combine bread crumbs, oil, and parsley. Sprinkle over macaroni. Sprinkle paprika over casserole.
Bake in oven for 20 minutes or until heated through.