Mac N Yeast
1 package firm tofu (15 oz)*
1-2 big cloves garlic*
1 medium white onion*
1/2 cup chickpeas (can use hummus instead of chickpeas and tahini separately)
1/4 cup tahini
1 cup nutritional yeast*
1/2 cup soy milk
several dashes tamari sauce (or soy sauce)
spike and Italian bread crumbs or kosher bread crumbs (sprinkle both liberally on top)
1/4 cup oatmeal
1/4 cup margarine
olive oil (mix in until smooth and creamy)*
1/4 cup flour*
2 1/2 lbs macaroni
Depending on the taste and the consistency you desire add the above ingredients save the macaroni to a blender and then go to town. The *ed ingredients are the essentials and the others if used right will do wonders for the flavor and texture. My suggestion is to keep tasting the concoction throughout the process. When its finished, mix the cheese with boiled macaroni in a casserole dish so that all of the macaroni is thoroughly coated- all nice and gooey. Then, sprinkle spike and vegan breadcrumbs on top to make a nice crust. Finally, pop it in the oven for about 40 minutes at 350 F. Nothing to it!
Oh, yeah, don't forget to let it cool, too =)
For people with Soy allergies, we have a Soy-less Vegan Cheese Sauce:
Just don't add tamari sauce, vegan butter, or firm tofu. Use rice milk instead of soy milk. Add a little bit more oatmeal and flour to the mix.
SO HOW'D IT GO?
this was my first take at vegan mac and cheese, and it turned out great! we cut the recipe in half. i realized at the last minute that there was no soymilk in the house, so we substituted a bit of vegan sour cream, and also added some red peppers, diced tomato, parsley, and habenero.
i plan on making the sauce for this again for different uses, it was so delicious with crackers and veggies. might try a green bean casserole next time!
Oh yeah and I didn't add tahini (didn't have) or oatmeal (too scared).
This is a great recipe, and so far is my favorite vegan mac! :)>>>
The name is deceptive though, it's so generic but the recipe is surprising and delightful! It actually reminded me of the tuna casserole I was fond of making and that rocks because I saw another recipe for that but didn't think it would taste like it. Besides the taste, my two favorite things about this recipe are:
1. You just throw everything but the noodles in a blender to make the sauce, which is particularly great because there are a number of ingredients.
2. The vital ingredients are indicated by a * so you know what not to go altering. And you know we will make changes. ;)
My adjustments were: added chili powder, cayenne pepper, bit or worcheshire & liquid smoke instead of tamari which we were out of, salt, ground peppercorn, frozen peas, and tvp. I had also tossed in a bit of extra onion in the food processor that didn't get blended so there were nice size pieces of onion. Topped off with fresh chopped tomato.