Okay – so this comes from one of my very favorite cookbooks – but it’s not directly from there. The book: The Complete Idiot’s Guide to Vegan Cooking… is fantastic. Buy it. Now.
So here goes –
The Complete Idiot’s Guide to Vegan Cooking
Vegan Mac & Cheese & TVP
Servings/Yield –
4 hearty servings
Rating
*****
Vegan
NUTRITION FACTS
Servings: 4
Amount Per Serving
**PLUS CHEESE SAUCE**
Calories: 584
Total Fat: 20.72g
Cholesterol: —
Sodium: 295mg
Total Carbs: 88.56g
Dietary Fiber: 8.38g
Sugars: 6.05g
Protein: 26.39g
3 cups Sprial Macaroni, dry
½ Cup Dry Breadcrumbs
1 tablespoon Parsley
¾ teaspoon Garlic Powder
¾ teaspoon Paprika
¾ cups Vegan Cheese Sauce Mix, see recipe
¾ cup Vegan Cheddar Cheese , shredded
½ teaspoon Dry Mustard
1 cup TVP
⅛ teaspoon Cayanne
sea salt, to taste
Fresh Ground Black Pepper, to taste
¼ cup Olive oil
¼ cup Whole Wheat Pastry Flour
2 cups Almond Milk
Nutmeg
Sea Salt
White Pepper
Method
1.Boil Spiral (or whatever) macaroni: 7-9 minutes, according to pkg instructions. NOTE: DO NOT RINSE… leave in HOT colander and set aside for a few minutes.
2.Make Bechemel Sauce: combine 1/4 cup olive oil and 1/4 cup whole wheat pastry flour in a small simmer pot on medium heat. Whisk until it becomes fragrant and is well blended.
Add almond milk – a little at a time – while continuing to whisk. The mixture will become thick as it cooks, but will thin out when you add more almond milk.
Over about 2 minutes, add all the almond milk (2 c) while stirring constantly. Set aside.
3.PREHEAT OVEN 375:
4.Lightly Oil Baking Dish (9×9):
5.Assemble!: Return Macaroni to the pot. Add bechamel sauce, vegan cheese sauce mix, shredded vegan (DAIYA!) cheese, remaining 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and cayenne… and stir WELL to combine and prepared rehydrated TVP. Taste and season with salt and pepper if desired.
6.Transfer to Baking Dish: After you’re satisfied that it’s really mixed together, transfer to pan.
7.Sprinkle Breadcrumb topping evenly on top. : Spray with Olive Oil using mister or can.
8.Bake 25 to 30 minutes: Or until topping is golden brown and crisp. Remove from oven, let cool 5 minutes prior to serving.
NEEDED: Vegan Powdered Cheese Sauce Mix:
The Complete Idiot’s Guide to Vegan Cooking
Vegan Cheese Sauce Mix
Servings/Yield
16 servings
NUTRITION FACTS
Servings: 16
Amount Per Serving
Calories: 120
Total Fat: 6.14g
Cholesterol: —
Sodium: 295mg
Total Carbs: 10.89g
Dietary Fiber: 3.21g
Sugars: 0.74g
Protein: 7.41g
¾ cup Raw cashews or almonds
½ cup Rolled oats
¼ cup sunflower seeds (raw)
1 cup Nutritional Yeast Flakes
2 tablespoons Arrowroot
2 teaspoons dry mustard
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Sea Salt
1 teaspoon Paprika or Chili Powder
Method
1.Vita Mix (or blend) it: Add cashews, oats, and sunflower seeds in food processor or VitaMix and blend for several minutes until fine. Scrape down sides to ensure all is mixing well. Add nutritional yeast flakes, arroroot, dry mustard, garlic powder, onion powder, salt, and paprika and process another minute or so longer.
That’s it! Transfer to an airtight container and store in the refrigerator for up to 2 months!
2.Vegan Cheese Sauce from Mix: To prepare cheese sauce from mix, whisk together 1/2 cup vegan cheese sauce mix and 1 cup water or soy milk in a small saucepan, and cook – over medium heat, whisking often, for 2 to 3 minutes or until thickened. This makes 1 cup vegan cheese sauce. Serve with raw or steamed vegetables, baked potatoes, pasta, or other dishes – or use dry mix to season and flavor sauces, soups, vegetables, or popcorn.