Happy Meatless Monday!!
I apologize for being away for a bit, but I am in the middle of house cleaning, packing and getting ready to move next month. I will try to at least continue the Monday posts now.
So, I have been craving comfort foods lately and remembered this yummy recipe for a vegan version of Mac and Cheese. When I made it, I have to confess that I ate the entire thing over a course of 2 days. It was so delicious, who knew Tofu could taste so good?
Enjoy the recipe!!
Vegan Baked Mac and Cheese
1 pound artichoke, semolina or whole wheat pasta shells
1 large onion, chopped
1/4 cup canola or olive oil
1/2 cup whole wheat pastry flour
6 cups water
3 Tbsp "Bragg Liquid Aminos"
1 Tbsp garlic powder
1/2 tsp turmeric, ground
2 tsp sea salt (optional)
1 3/4 cup nutritional yeast flakes
12 ounce package soy mozzarella or rice cheese, shredded (vegans, check the label to make sure the "cheese" has no casein)
12 ounce package tofu hot dogs, sliced (optional)
1/2 tsp paprika
3 cups corn flakes, organic preferred
DIRECTIONS:
Spray 10 X 15 inch glass Pyrex casserole dish.
Cook pasta according to directions, or until al dente. Drain and set aside.
Saute onion in 1/4 cup canola or olive oil until it just starts to brown.
Stir in whole wheat pastry flour to make a paste and add 2 cups water slowly to thicken.
Add the remaining water, Bragg's, garlic powder, turmeric and salt. Heat on low until it comes to a boil.
Using a whisk, add nutritional yeast flakes until well blended.
Remove from heat and stir in shredded soy or rice "cheese". Mix until "cheese" is melted.
Stir pasta into sauce, add sliced tofu "hot dogs" and pour into a greased 10 X 15 inch casserole pan.
Bake at 350 degrees F for 30 minutes or until bubbly.
Serve with a garden salad and a loaf of bread.
Makes 10-12 servings.
HAPPY COOKING!!!
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