Cheddar, Veggie & Vegetarian Protein Casserole

This is a yummy vegetarian hamburger helper-like version with added elements such as the fresh vegetables. Enjoy with a few slices of fruit or a side salad.

Substitutions: *
1. You use soy/almond/rice/hemp milk instead of regular milk
2. You can use vegan alternative cheese such as soy/almond/rice cheese

Serving Size: 6
Ingredients
-4 tsp. olive oil
-1 small red bell pepper, chopped (about 1 cup)
-1 1/2 cups frozen baby peas
-3 cloves garlic, minced (about 1 Tbs.)
-2 1/2 tsp. minced fresh thyme (or dry)
-8 oz. pasta
-1 3/4 cups low-fat milk *
-3 Tbs. all-purpose flour
-3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
-6 oz. veggie crumbles, defrosted
-3 Tbs. Italian-seasoned breadcrumbs

Directions
1. Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat.

2. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

3. Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

4. Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles.

5. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add
pasta, bell pepper mixture and tofu, and stir to combine.

6. Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole.

7. Bake uncovered, 20 minutes, or until golden. Serve hot.