Ack! We know we haven’t posted anything in a while… Sorry. Here’s another recipe!
Paul and I made popcorn the other day. I added vegan Becel, Nutritional Yeast, a pinch of salt, and smoked chipotle chili powder. I told Paul that Nutritional Yeast tasted cheesy… One handful later, Paul told me that he didn’t care for it. He found it bitter and not at all cheese-like. I was determined to prove him wrong, Nutritional Yeast IS yummy and cheese-like, especially when making vegan Mac and Cheese. Mmm.
I used VeganYumYum’s recipe, found here: http://veganyumyum.com/2007/10/mac-and-cheese-cheeze-yeast/ and made a few changes.
Needless to say, if the recipe found it’s way here, it’s because it was tasty!
Sorry, no pictures this time. Next time, I promise!
Mac and Cheese
3 Cups Whole Wheat Pasta (I used Rotini)
5-6 Sundried Tomatoes, sliced
1/3 Cup Margarine (Vegan Becel)
¼ Cup All Purpose Flour
3 Tbs Low Sodium Soy Sauce
1 Tbs Lemon Juice, fres
1 Tbs Miso
1 Tbs Ketchup
1 ¼ Cup Soy Milk
2/3 Cup Nutritional Yeast
¼ Tsp Paprika
½ Tsp Oregano
A few shakes of Chili Pepper Flakes
Salt & Pepper, to taste
½ Cup Daiya Cheese
1 Cup Bread Crumbs
Heat oven to 400º.
Prepare pasta following package instructions. Add chopped onion and sundried tomatoes to boiling water. Make sure they’re not sliced too thinly.
Melt margarine in a sauce pan. Add flour and whisk until smooth. Be careful not to burn the roux.
To this paste, add soy sauce, lemon juice, miso, and ketchup and whisk until well incorporated. Slowly pour in soymilk, whisking constantly, until it is completely incorporated. Add the yeast, paprika, oregano, and chili pepper flakes and mix well. The sauce is ready once it thickens. Add salt and pepper to taste.
Mix cooked pasta, cheese sauce and Daiya cheese together in a casserole dish. Top with bread crumps and bake for 25minutes or until browned.