Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
lumadaylight, 04/01/09
Vegan Macaroni And "Cheese" Pie With Savory Breadcrumb ToppingIngredients (use vegan versions): 1 1/2 cups elbow macaroni
4 tablespoons vegan margarine ( I like Organic Smart Balance)
3 tablespoons whole wheat flour
1/2 cup diced yellow onion
1 cup unsweetened soymilk (not plain soymilk. It needs to say unsweetened)
1 tablespoon lemon juice
1 cup vegetable broth (I like to use Organic Better Than Bouillon vegetable base-1tsp per 8oz water)
1/2 cup firm tofu, drained, pressed, and crumbled
1 cup nutritional yeast flakes
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1 teaspoon Bragg's Amino Acids
1/4 teaspoon sea salt
fresh ground black pepper, to taste
sprinkle of paprika
1 cup or more - Arrowhead Mills Organic Savory Herb Stuffing
Directions:* I like to use organic ingredients whenever I can. They are more expensive, but if you
can swing it, it is well worth it. Better for you, better for the environment!
1. Preheat oven to 375 degrees. Boil macaroni according to directions. Drain, rinse,
and set aside.
2. Melt margarine in large saucepan over medium heat. Add diced onion and saute until
translucent. While the onion is sauteeing, stir the lemon juice into the soymilk until it
thickens up and curdles. Set aside.
3. In a blender, combine veggie broth, soymilk, tofu, nutritional yeast, dry mustard,
turmeric, garlic powder, and Bragg's amino acids. Blend until smooth. Set aside.
4. 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.
5. Combine the noodles with the sauce in a 2 quart 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 to cool for 5 minutes before
serving. Enjoy!
Source of recipe: After making various versions of vegan mac and cheese over the years and experimenting with ingredients, this is my own final recipe and I think it is a great tasting, savory version that goes great with any meal, especially a Thanksgiving Tofurkey.
Makes: Feeds 4 to 6 people (depending on serving size)with a little left over, Preparation time: 15 minutes, Cooking time: 20 - 30 minutes
