Macaroni And “Cheese”

2013-02-02 18.04.02

I have always loved macaroni and cheese. It is my go-to comfort food and even vegans can splurge on comfort food. When I became vegan, I was on the perpetual lookout for a decent macaroni and cheese. It took years to find one that I could build onto. What you will need:

One and a half packages, or about 3 and 1/2 cups, of pasta. Certainly elbow macaroni works wonderfully

1/2 a cup of margarine

1/2 a cup of white whole wheat flour

3 and 1/2 cups boiling water

2 TBS liquid aminos (or soy sauce)

1/2 tsp sea salt (if using soy sauce, add an additional tsp of salt)

1 and 1/2 tsp garlic powder

pinch of turmeric

1/4 cup canola oil

1 cup nutritional yeast flakes

Half a block of extra firm tofu or a bag of Boca Crumbles (optional)

Paprika

Preheat over to 350.

I always start by cooking the pasta and setting it aside. When I have tried to cook the pasta simultaneously with the “cheese,” I mess things up. I just place the pasta in my casserole dish when it’s ready and prep everything else while it cooks. If adding the tofu or crumbles, add them to the pasta once it’s cooked. If adding the tofu, first crumble it with a fork and then mix it in. This will add some additional protein to the dish.

Preping: Place the margarine in a saucepan. Measure out the liquid aminos, salt, garlic powder, and turmeric into a small bowl and set near the stove. Measure out the water and place in the microwave to cook for about six to eight minutes until boiling.

Melt the margarine over a medium heat. Once fully melted, add the flour and stir with a fork or whisk until thick and creamy. This mixture is called a roux and is the base of many creamy sauces. Careful not to overcook the roux. Using a pot holder, pour some of the boiling water into the bowl of spices and add everything to the roux. Continue to stir and fully combine everything. Turn up the heat to a medium high and stir continuously until the sauce thickens and boils. Not a rigorous boil. Remove from heat. Add the oil and nutritional yeast flakes and stir until will combined.

Pour half the sauce over the cooked noodles and mix. Then pour the other half over the top and sprinkle paprika over it. I have seen recipes that add bread crumbs here, but when I have tried this, I have not liked it.

Bake the macaroni and cheese for 15 minutes and then broil it for about five more minutes. Or at least until the top has some crust to it. Yummy!

This recipe is a little more involved than I usually attempt, but even my non-vegan friends love it and ask for the recipe. Score!

 

Written by Deanna Meyler, PhD

Certified Vegan Lifestyle Coach & Educator. Sharing an everyday approach to being vegan.

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