Vegan Macaroni and Cheese video
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VEGAN MACARONI AND “CHEESE” WITH SAVORY BREADCRUMB TOPPING
- 2 ½ cups elbow macaroni
- 6 Tbs vegan margarine
- 4 Tbs whole wheat flour
- ½ cup diced yellow onion
- 2 cups unsweetened soymilk
- 2 Tbs lemon juice
- 1 cup vegetable broth
- 1 cup firm tofu, drained, pressed, and crumbled
- 1 cup nutritional yeast flakes
- 1 teaspoon dry mustard
- ½ teaspoon turmeric
- 1 teaspoon garlic powder
- 1 T Bragg’s Liquid Aminos
- ¼ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- Sprinkle of paprika
- 1 cup or more – Arrowhead Mills Organic Savory Herb Stuffing or your own breadcrumb topping
Directions:
Preheat oven to 375 degrees. Boil macaroni according to directions. Drain, rinse, and set aside.
Melt margarine in large saucepan over medium heat. Add diced onion and sauté until translucent. While the onion is sauteeing, stir the lemon juice into the soymilk until it thickens up and curdles. Set aside.
In a blender, combine veggie broth, soymilk, tofu, nutritional yeast, dry mustard, turmeric, garlic powder, and Bragg’s liquid aminos. Blend until smooth. Set aside.
Add the flour to the onion and margarine and whisk until you have a smooth thick roux. Pour the blended mixture into the roux and whisk until smooth. Add the sea salt and pepper to taste and allow mixture to cook for a minute or two, turning the heat down a little if needed. Do not allow mixture to boil, just a low simmer. It will be thick and you don’t want it to overcook.
Combine the noodles with the sauce in a 3 qt. casserole dish. Mix well and sprinkle the top with paprika. Cover the top with a generous layer of the stuffing (or just breadcrumbs). Bake on bottom rack of oven (4-6 inches away from bottom burners) for 20 minutes. Place on top rack and bake another 10 minutes, or until top is golden and bubbly. Remove from oven and allow cooling for 5 minutes before serving. Enjoy!
Makes: Feeds 8-10 people (depending on serving size) with a little left over.
Preparation time: 15 minutes, Cooking time: 30 -30 minutes
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