Delicious roasted garlic and browned vegan sausage mingle in a creamy, cheesy sauce mixed with penne pasta and baked to golden perfect. If you like garlic, cheese, and sausage this dish is going to become a staple!
Every september for years and years my family would make Dracula’s Revenge. It was my little brothers absolute favorite dish and he would always request it for his birthday. How he even found out about this oddly named pasta bake is beyond me. It seems like a weird request from a seven year old but what do I know.
For some reason, the other day, I was really craving it. Of course Dracula’s Revenge is decidedly NOT vegan but it certainly wasn’t hard to veganize this nostalgic dish. It did not disappoint! Have you ever had or heard of it before?
Vegan Dracula’s Revenge
By Kathleen Henry from Produce On Parade
Delicious roasted garlic and browned vegan sausage mingle in a creamy, cheesy sauce mixed with penne pasta and baked to golden perfect. If you like garlic, cheese, and sausage this dish is going to become a staple!
Ingredients
- 1 large garlic head
- ½ tbsp olive oil
- ½ tube (7 oz) Gimme Lean Lightlife Sausage
- 8 oz dry penne pasta
- 3 tbsp vegan butter
- 2 tbsp all-purpose flour
- 2 cups plain, unsweetened soymilk
- 1 tbsp nutritional yeast
- ½ tsp salt, to taste
- ⅛ tsp dried rosemary
- ⅛ tsp dry rubbed sage
- Dash of white pepper
- A few drops of liquid smoke (optional)
- ¼ cup shredded vegan mozzarella cheese
Instructions
- Bring a large pot of water to boil for the pasta and preheat oven to 350° F.
- Remove the excess papery skin from the garlic head but leave the head intact; wrap the entire thing in parchment paper then aluminum foil. Bake for 1 hour then remove from the oven and allow to cool to the touch. Turn up oven to 400° F.
- Once cool, separate the cloves and squeeze to extract garlic the pulp. Smash the garlic in a small bowl with the back of a wooden spoon to make a paste; set aside.
- In a large cast iron skillet heat the oil over medium-high heat. Break up the sausage into bite size pieces by hand and saute for about 5 minutes until browned. Remove from heat and set aside.
- When the water is boiling, cook the pasta according to package then drain and set aside.
- In a large pot melt the butter over medium heat. Whisk in the flour and cook for about three minutes until lightly browned. Slowly whisk in the milk, ensuring no lumps, and cook for about 8 minutes until the mixture has thickened. Stir in the remaining ingredients until well combined; then stir in the pasta and sausage.
- Spray a small casserole dish with a nonstick cooking spray then transfer the pasta into the dish. Bake for 15-20 minutes until thoroughly heated. Serve hot and topped with additional cheese if you like.
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Yield: 4-6
