hello hello (popfaction) wrote in vegancooking,
hello hello

Michael's Vegan Mac & Cheese

This is a recipe I adapted from my good friend Glade's recipe, as well as some contributions from my girlfriend Ellie. It's been evolving. Many of the ingredients are optional, or replaceable. I'll just put down how I make it, but it's one of those "whatever you have in the fridge" recipes. Also, if she likes, this is my submission to wherewemet's vegan comic/recipe book. I made it last night and forgot to take pictures, doh, but it did write everything down!

By the way, this makes a ton of mac & cheese, usually I make a bunch and then save the rest for left-overs, but you could half the recipe if you wanted, I'm sure it'd be fine.

The "Mac"
Boil 1 LB box of Penne Pasta for 12 - 13 minutes (or however you like it). I like to throw a little salt and oil into the water to bring it to a boil faster and give a little extra flavor to the Mac. Strain.

The "Cheese"
Mix the following ingredients while your pasta is cooking and simmer for several minutes (I mix it right in the sauce pan I'm using to heat it):
2 cups soy/rice milk
1 cup nutritional yeast
1/2 cup tahini
1/2 cup whole wheat flour
1/2 cup of your favorite salsa
1 can (14-16 oz) stewed tomatoes
1/4 - 1/2 cup vegan sour cream (optional)
1 heaping Tbs peanut butter (optional)
1 Tbs corn starch (optional)
1 Tbs BBQ Sauce (optional)
1 Tbs soy sauce/Bragg's OR 1/2 tsp or less salt
1/2 tsp or less black pepper (optional)
1/2 tsp or less red pepper (optional)
1 tsp Olive Oil (optional)
2 cloves garlic (pressed or squeezed or however you like 'em) (optional)
2 squirts Tabasco Sauce/Hot sauce (optional)
(also optional: mustard, peanut sauce, schechuan sause, etc)

After you strain the pasta, mix it all together while it's still hot. I usually put the pasta back in whatever pot I used to boil it, and pour in the "cheese" and stir it all together for a minute or two.

Goes great with corn on the cob and/or those vegan riblets. Enjoy!
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