This is my FAVORITE mac n cheese recipe. I got it from VeganYumYum.com and I've made it for friends who aren't vegan (or vegetarian or anything even close,) made if for a Super bowl party (and the big burly football-watching men RAVED!) I find, the trick is to just prepare it and not tell the others eating it that there's anything different about it. Once they get that notion of 'vegan' in their heads, it's pretty much a no-go. This takes a little time to prep, but it's SO worth it! Plus you can use the sauce to top veggies, on potatoes, etc. Pretty much anything you can use a regular cheese sauce for, you can use this... Enjoy!
VegYum Mac & Cheeze
8-10 Oz Whole Wheat Rotini
2 Cups Steamed Broccoli Florets
2 Pieces of Bread, toasted and ground to breadcrumbs
1 Cup Peeled, Finely Chopped Potatoes
1/4 Cup Peeled, Finely Chopped Carrots
1 Cup Water
1/3 Cup Raw Cashews
1 Tbs Miso (any kind, I like red)
1 Tbs Tahini
1 Tbs Lemon Juice (sub: 2 tsp White Wine Vinegar)
1/2 tsp Dijon Mustard
1/3 Cup Earth Balance Margarine
1/3 Cup Nutritional Yeast
1 to 1 1/2 tsp Salt
Black Pepper to taste
Paprika for sprinkling
Preheat oven to 350º
Heat a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
Meanwhile, steam broccoli and set aside. I use my rice cooker. Simply put the florets in the cooker with 2-3 Tbs of hot water and turn the cooker on. Broccoli will be bright green and tender-crisp when done. Don’t forget about it in there–it’ll finish cooking before the rice cooker clicks off, so if you forget about it, you’ll overcook your broccoli. Mine takes less than 10 minutes to cook.
Make sure the carrots and potatoes are chopped very small; this will reduce the cooking time greatly. Place the chopped potatoes and carrots in small sauce pan that has a lid. Add water. Boil covered until tender, 10-15 minutes.
While the potatoes and carrots are cooking, add the remaining ingredients to the blender (cashew, miso, lemon juice, mustard, earth balance, nut. yeast, salt and pepper). Once potatoes and carrots are done cooking, add and their cooking water to the blender as well. Blend until VERY smooth. If needed, add soy milk or water 1 Tbs at a time to thin. Taste for seasoning.
Toast the bread and process into crumbs.
Toss the cooked pasta and broccoli with the sauce. Place in a casserole dish and top with breadcrumbs, black pepper, and paprika.
Bake for 25 minute at 350º F until browned and bubbly. Serve.
I think I’ll make this version whenever I have potatoes handy. It’s a tiny bit lighter than my other version, but it still has a lot of flavor and creaminess. And it saves on soy milk, too!
Edited by: CHISKINLADY at: 8/15/2009 (11:23)
| current weight: 225.0