Rice Noodle Mushroom and Cheeze

I wanted to use up as many ingredients I had leftover from our trip to Florida to limit the things I'm bringing back to Michigan and what I came up with was pretty good. Even my non-vegan husband liked it. Basically, I followed the process I used to use when I was vegetarian years ago and I was making a cheese based sauce. Since I've been vegan, the only cheeze sauces I've made are from cashews and/or butternut squash which is my favorite, but this turned out pretty well also.

Ingredients:

1/2 - 3/4 10 oz pkg of rice noodles or whatever vegan noodles you might have
1/2 8 oz bag vegan cheeze mozzarella
1/2 8 oz bag vegan cheeze cheddar
8 oz chopped mushrooms
4-5 cloves garlic chopped
2 T olive oil or vegan margarine
2-3 T nutritional yeast
2 T four
1/2 cup plant based milk

Topping:
1/2 cup bread crumbs
1/2 cup mix of vegan mozzarella cheeze and vegan cheddar cheeze
2 T nutritional yeast

Process:
Preheat oven to 350. Heat olive oil in a shallow pan and add chopped garlic. sauté for a couple of minutes until deliciously fragrant. Add the chopped mushrooms and continue to saute until somewhat soft. Mix in the nutritional yeast well and set aside off of the heat.

Heat olive oil or margarine over a medium flame. While heating the oil, mix the flour with the plant based milk well. Try to eliminate chunks of flour but don't worry too much if you can't. Using a whisk, add the milk/flour mix to the heated oil and stir constantly. Slowly add the 1/2 cup of plant based milk and continue to mix with the whisk until creamy. You can add more milk if it gets too thick. Add the plant based cheezes and continue to mix well using the whisk. When the texture is nice and melted, set aside on a very low fame while you work on preparing the rice noodles per instructions on the box. When prepared, drain and add the noodles to the cheeze mix and fold the cheeze in well with the noodles. Meanwhile using vegan butter grease an oven friendly bowl preferably with a lid (you could cover with foil if you don't have a lid). Add the noodle/cheese mixture to the oven friendly bowl. Add the mushrooms to form another layer. Finally add the cheeze/breadcrumb/nut yeast mix sprinkle all over the top. Cover and heat for about 45 minutes. Remove foil or lid and let heat for another 10- 15 minutes until the top is nice and melted. Remove from oven and enjoy!

NOTE: I made the above with what I had on hand, but I really think this dish could be much more delicious by mixing in steamed broccoli and perhaps adding a layer of sliced tomatoes!! Or add your favorite veggies!