Vegan Mac and Cheese

[Guest guest]

The classic mac 'n " cheese " - it's delicious!!

 

Lisa T. Bennett, owner/chef

The Organic Goddess Vegan Bakery and Catering, Atlanta GA

 

* Exported from MasterCook Mac *

 

Macaroni and " Cheese " Casserole

 

Recipe By : _The New Farm Cookbook_, Louise Hagler, 1988

Serving Size : 5 Preparation Time :0:35

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups macaroni

1/2 cup margarine -- Earth Balance

1/2 cup flour -- unbleached

3 1/2 cups boiling water

1 1/2 teaspoons salt

2 tablespoons soy sauce

1 1/2 teaspoons garlic powder -- or two cloves fresh

pinch turmeric

1/4 cup canola oil

1 cup nutritional yeast flakes*

paprika

 

Cook macaroni according to directions, leaving it a little al dente. While

macaroni cooks, pre-heat oven to 350 F.

 

In a saucepan, melt the margarine and stir in the flour to form a roux. Cook

until smooth and bubbly. Whisk in boiling water, slat, soy sauce, garlic, and

turmeric, beating well.

 

Cook sauce until it thickens and bubbles. Whip in oil and nutritional yeast

flakes.

 

Mix part of the sauce with the noodles and put in casserole dish. Pour a

generous amount of sauce on top. Sprinkle top with paprika and bake for 15

minutes. Put under broiler for a few minutes until :cheese " gets stretchy and

crisp.

 

 

 

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Per serving (excluding unknown items): 583 Calories; 30g Fat (47% calories from

fat); 11g Protein; 66g Carbohydrate; 0mg Cholesterol; 1274mg Sodium

Food Exchanges: 4 Starch/Bread; 6 Fat

 

NOTES : *don't confuse brewers yeast with nutritional yeast. Brewers yeast is

bitter and very unpleasant tasting, while nutritional yeast has a pleasant nutty

or cheesy tang.

 

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