prep 20 min set 2 hour makes approx 40 small fingers
2 cups water
1/2 cup cashews or blanched almonds
1/3 cup savoury yeast flakes
1/4 cup cornflour
1 tablespoon lemon juice
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon sea salt
2 teaspoons vegetarian chicken-style stock powder
sprinkle of tumeric for colour
250g cooked gluten free pasta or wheaten macaroni
rice crumbs or breadcrumbs for coating
Note: savoury yeast flakes can be found in health food shops and are a great source of Vitamin B
Place the first ten ingredients into a blender and blend for two minutes. Then pour the blended mixture into a large saucepan and simmer until thick (approx 5 min). Add cooked pasta to the mixture and mix well (if using gluten free pasta, stir mixture with metal hand whisk to break up pasta). Now spread the mixture into a large greased lasagne dish and let set in fridge for 2 hours. When set, cut into fingers, roll in crumbs and lightly fry both sides (can be used as a slice without crumbs).
Cast all your cares onto Jesus, for He cares for you.
1 Peter 5:7
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