Vegan Mac and "Cheese"
Last night I made one of my favorite recipes of all time given to me by my sometimes vegan/always vegatarian hippy friend Erica. It is a vegan recipe for macaroni and cheese.
Since it is vegan, there is no actual cheese involved, but it is delcious. tracyfort is a big baby and wouldn't try it because it didn't look like your average mac and cheese and she was scared of it, but I would recommend this to any of you out there who enjoy trying new, different, things. Tomatoes are not necessary, but I think they make a welcome addition. Of course, I like tomatoes. I brought leftovers for lunch today (and all week) and I am getting hungry already!
Vegan Mac and "Cheese"
Cook 3 1/2 cup elbow macaroni.
In saucepan, melt 1/2 cup margarine over low heat. Beat in 1/2 cup flour w/wire whisk and continue to beat over medium flame until mixture (aka roux) is smooth and bubbly.
Whip in 3 1/2 cups boiling water, 1 1/2 t. garlic powder and a pinch of turmeric, beating well to dissolve the roux.
Sauce should cook until it thickens and bubbles. Then whip in 1/4 cup oil and 1 cup nutritional yeast flakes.
Mix part of sauce with noodles and put in casserole dish. (This would be a good time to add fresh chopped tomatoes if you so choose) Pour generous amount of roux on top. Sprinkle with paprika and bake 15 minutes in a preheated 350 degree oven. Put in broiler for a few minutes -- "cheese" sauce gets stretchy and crisp.
Since it is vegan, there is no actual cheese involved, but it is delcious. tracyfort is a big baby and wouldn't try it because it didn't look like your average mac and cheese and she was scared of it, but I would recommend this to any of you out there who enjoy trying new, different, things. Tomatoes are not necessary, but I think they make a welcome addition. Of course, I like tomatoes. I brought leftovers for lunch today (and all week) and I am getting hungry already!
Vegan Mac and "Cheese"
Cook 3 1/2 cup elbow macaroni.
In saucepan, melt 1/2 cup margarine over low heat. Beat in 1/2 cup flour w/wire whisk and continue to beat over medium flame until mixture (aka roux) is smooth and bubbly.
Whip in 3 1/2 cups boiling water, 1 1/2 t. garlic powder and a pinch of turmeric, beating well to dissolve the roux.
Sauce should cook until it thickens and bubbles. Then whip in 1/4 cup oil and 1 cup nutritional yeast flakes.
Mix part of sauce with noodles and put in casserole dish. (This would be a good time to add fresh chopped tomatoes if you so choose) Pour generous amount of roux on top. Sprinkle with paprika and bake 15 minutes in a preheated 350 degree oven. Put in broiler for a few minutes -- "cheese" sauce gets stretchy and crisp.