Ah, comfort food. We all love it and we all need a dose of it every now and then. Even a vegan version of the tried and true mac and cheese can hit the spot when you have a craving for something creamy and starchy. This recipe rocks and hubbies and kiddies like it too. I like to use kamut pasta instead of the white stuff because it tastes excellent and has the added bonus of containing about 30% more protein than wheat. Kamut is generally tolerated by people with wheat allergies too. If you haven’t already tried it, I guarantee you’ll love it when you do.
Serve this up with a big garden chef’s salad. My vegetarian version of a chef’s salad includes sliced hard-boiled eggs, chick peas, and roasted seeds.
Here it is. I hope you and your family enjoy it.
Vegan Macaroni and Cheese
1 1/2 cup plain soy milk or rice milk
1 cup water
1/3 cup of tamari or soy sauce
1 1/2 cup of nutritional yeast
1 Tbsp paprika
3/4 tsp garlic powder
1 1/2 tsp salt
1/4 block of tofu (not soft or silken)
1 cup of sunflower oil
1/2 Tbsp mustard
1 1/2 lbs macaroni
Directions:
Pre-heat oven to 350F.
Boil water in a big pot for the macaroni and cook according to instructions. Cut up the tofu. Place the tofu and the rest of the ingredients into a food processor or blender. Blend and then pour over cooked pasta and place in a large greased casserole dish. I like to slice some tomatoes sprinkled with parsley flakes and place them on the top. Bake for 15-20 minutes until browned and crispy.
Serves 6-8.
Related posts:
- Foodie Fridays: Vegan Pumpkin Pie
- Foodie Fridays: Vegan Fudge Brownies
- Foodie Fridays: Udon Noodle Miso Soup
- Foodie Fridays: Vietnamese Rice Noodle Salad
- Foodie Fridays: Roasted Red Pepper and Tomato Soup
Tags: dinner, Foodie Fridays, lunch
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