Whenever I am invited to eat at an Egyptian friends’ home, this is one of the traditional dishes I can expect to find. And I absolutely LOVE IT!!!! So, here is our vegan version. It is definitely worth the extra dishes you’ll be washing…
For the Macaroni:
about 250 g of penne noodles (about half a bag)
about 1 liter of water
1 teaspoon of oil
For the mushroom filling:
1 medium onion, chopped
2 medium tomatoes, chopped
2 garlic cloves, minced
1 veggie cube, crumbled
1 teaspoon dried basil
1 tablespoon tomato paste
¼ teaspoon paprika
2 cups mushroom (fresh or canned), coarsely chopped
For the béchamel sauce:
1/2 cup corn oil
1/2 cup flour
3 cups non-dairy milk (we used soy)
1/2 teaspoon salt
1/2 teaspoon pepper
Prepare the macaroni:
1. Heat the water and oil to boiling.
2. Add the macaroni.
3. Cook until tender.
4. Drain and rinse.
5. Set aside.
Prepare the filling:
6. Heat the oil. Add the garlic and onion. Fry until onions are translucent (about 2 minutes).
7. Add the crumbled cube, basil, oregano and paprika.
8. Add mushrooms. Cover and cook 2 more minutes.
9. Add tomatoes and tomato paste.
10. Mix and simmer for 5-10 minutes and then set aside.
Pre-heat the oven to gas mark 5 (375 degrees F, or 190 degrees C)
Prepare the béchamel sauce.
11. Heat the oil. Add the flour and cook for about 2 minutes.
12. Add the milk and bring to a boil, stirring constantly. Boil for 1 minute.
13. Add salt and pepper and stir.
14. Cool slightly (just a minute or two).
Using a pan 9 inches by 6 inches by 2 inches (about 23 cm by 15 cm by 5 cm), assemble the Macarona bil béchamel.
15. Pour a little béchamel sauce in the bottom of the pan.
16. Put in half the macaroni.
17. Pour in the mushroom mix.
18. Cover with some béchamel sauce.
19. Put in the rest of the macaroni.
20. Cover with the rest of the béchamel sauce.
21. Cook for 1 to 1 ½ hours or until the top is golden brown.
Nutritional Information (1 of 6 servings):
Calories: 404; Fat: 25g; Cholesterol: 0g; Carbohydrates: 39g; Fiber: 4g; Protein: 8g