Adapted from the original, spiral-bound
Moosewood Cookbook

4 cups cooked noodles
1 small bunch broccoli, thinly sliced
1 medium onion, sliced
1/2 pound mushrooms, sliced
1/2 pound fresh mung bean sprouts
1 can sliced water chestnuts
1 can sliced bamboo shoots
1/2 pound tofu, plain or marinated
(I like baked Thai peanut tofu)
2 Tbsp. sesame oil
1/4 cup peanut oil
1/4 cup sherry
4-5 Tbsp. soy sauce (Tamari is best)
1/2 tsp. grated ginger
1/2 tsp. dry mustard
black pepper
1 cup roasted, salted cashews
1/4 cup sesame seeds

Heat combined oils in pan until hot, then add onions, mushrooms, broccoli, and ginger.  Saute until tender, adding pepper to taste.

Combine with remaining ingredients and place in greased casserole dish.  Top with sesame seeds and cashews.

Bake at 350 degrees for 1/2 hour.

Serves 6-8.


Vegan Recipes

Return to Recipe Page



"Jareth," by Brian Froud
This image is © copyright and may not be reproduced without permission of the artist
Background design by SilverBerch, copyright © 2001