Baked Macaroni with Fire Roasted Tomato White Bean Sauce
2 1/2 cups uncooked macaroni
1 (15 ounce) can great Northern or cannelini beans, drained and rinsed
4-6 tablespoons nutritional yeast
1 (15 ounce) fire roasted tomatoes, reserve 3/4 can juice (I use Muir Glen)
2 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1 clove garlic, chopped
1 teaspoon salt
1/4 teaspoon prepared mustard
ground black pepper, to taste
vegan parmesan, to taste
paprika, to taste
1. Preheat oven to 350 degrees Fahrenheit. Spray a baking dish with nonstick spray. Cook macaroni in a pot of boiling water, according to the directions on package.
2. Put the remaining ingredients except for the paprika in a food processor or blender. Blend until it is smooth and creamy.
3. Combine macaroni and sauce in a large bowl and pour into prepared baking dish. Sprinkle lightly with paprika and vegan parmesan.
4. Bake in the oven covered with foil for 15 minutes. Remove foil and bake for another 5 minutes until lightly browned on top.
This dish is nice for a change from the usual vegan mac n' cheese. It's pretty much fat free too!
SO HOW'D IT GO?
I made this tonight for my partner who was sick and liked it a lot.
The request was for something hearty and comforting and we never even grew up eating cheese so not sure why I picked this but am glad I did!
This was exactly that- hearty and comforting.
I added 4 tbsp extra yeast which made it taste less beany and also maybe 8 tbsp of vegan butter which made it nice and fatty.
I also chopped up sundried tomatoes packed in olive oil for it and the result was amazing.
So I pretty much fattened up this no fat recipe but it tasted great!
Good stuff! I used extra nutritional yeast (1/2 cup), regular diced tomatoes, a bit of tomato sauce, extra garlic, plus added onion powder, italian seasoning, ground red pepper, nutmeg. I topped it with breadcrumbs and my homemade Parma-like "parmesan" and the paprika. I also added half a bag of frozen chopped spinach for extra nutrition and color, which I thought was great. Overall, an inexpensive, tasty, and pretty healthy meal! :-)
Yum! Super creamy & great flavor! I used a plain old can of diced tomatoes w/ all the liquids, and added about 2 tbsp of some roasted red pepper hummus that i wanted to use up. Everyone thought it was really good, I'd definitely make this again - it was very simple and pretty quick.
first I think this sounds scrumptious but I can't imagine how it tastes. What does it taste like or what does it have a comparison to?
~Yes, it does have a beany taste but most of us vegans eat lots of beans anyway. Good way to get your protein! I think it tastes best the day you make it as it is still quite creamy. The next day, some of the creaminess is lost but it is still good. :) NessaRata's idea of using spaghetti sauce is a great idea. I imagine the sauce will be even tastier and more orange in color too!
first I think this sounds scrumptious but I can't imagine how it tastes. What does it taste like or what does it have a comparison to?
It has kind of a beany taste, but a good one! With the spaghetti sauce it tasted like a cheesy marinara sauce! It was real good. All those ingredients together! YUMMMM!!!!! 8)
first I think this sounds scrumptious but I can't imagine how it tastes. What does it taste like or what does it have a comparison to?
I finally made this and it came out soooo good. I used spaghetti sauce because I didn't have any fire roasted tomatoes, but it still came out good! I also put a little bit of nutritional yeast and ritz crackers on top of the casserole when I put it in the oven. It was really good!! Thanks for the recipe!
This sounds really gooooood! I gotta try this one! I better get to soaking those beans! (I only have dried beans in my pantry) :D
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