3 cups uncooked pasta
2 packages of chicken flavored seitan
1/4 cup margarine
1 cup chopped sweet red pepper
1/2 cupped sliced green onion
1/4 cup all purpose flour
2 cups soy or rice milk
1 3/4 cups veggie broth
1/3 cup dry sherry, soy milk or water
1/2 cup grated vegan soy Parmesan, divided in half
Heat oven to 350F. Cook pasta according to directions for 7 minutes; drain. In a 3 quart baking dish, stir together hot pasta and mock chicken. Meanwhile, in a 4 quart saucepan over high heat, melt margarine, add pepper and onion and cook 5 minutes stirring occasionally until pepper is tender. Reduce heat to medium. Stir in flour, cook one minute, stirring constantly. Stir in milk, broth and sherry. Cook, stirring frequently, until mixture boils and thickens. Remove from heat. Stir in 1/4 cup Parmesan cheese. Add salt to taste. Pour sauce over pasta mixture, sprinkle with remaining cheese. Bake 20 minutes or until hot and bubbly. 6 servings.
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