I used to be crazy about noodles romanoff and was geeked to veganize them. So simple to make, especially with all the new vegan products available. I used eggless noodles from Walmart. Tofutti sourcream. Violife parmesan cheese and vegan Worcestershire from Amazon. **Note Walmart's website list of ingredients for their Eggless Ribbons is incorrect(I've told them at least a half dozen times). The ingredients on the package, do not include egg whites, are correct. Meijer also sells an eggless noodle if you have one of those nearby.
INGREDIENTS
12 oz egg free wide ribbon noodles
2 cups vegan sour cream
1/2 cup plant-based creamer/milk
2 tsp vegan Worcestershire sauce
1/4 cup finely chopped green onion
1 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
1/4 cup vegan parmesan cheese, grated
1/4 cup panko crumbs
2 Tbsp plant butter, melted
1 Tbsp dried parsley
DIRECTIONS
1. Prepare noodles according to package directions; drain. Heat oven to 350°F. Grease 1.5 quart casserole dish.
2. In a bowl, combine vegan sour cream, coconut milk, vegan parmesan cheese, vegan worcestershire sauce, green onions, garlic powder, salt and pepper. Stir in noodles until well coated. Place noodles in casserole dish.
3. In a small bowl, combine melted plant butter, panko crumbs and parsley. Sprinkle over noodles.
4. Bake at 350°F for 30 minutes.