We made veggie lasagna tonight and topped it with garlic bread crumbs. Not too shabby. Instead of ricotta, we used tofu with garlicky goodness. We also made a vegan béchamel sauce for it instead of marinara. I used soymilk, margarine, garlic, salt, pepper, and arrowroot powder to thicken it up. It tasted good! My only issue is I’m not sure how to make sure the arrowroot powder doesn’t get gloppy. Any suggestions anyone? It’s basically like corn starch or flour.
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