Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

This Aint yo Momma’s Mac ‘N Cheese

Serves 4-6

BASIC INGREDIENTS:

6-8 cups of water for boiling, salted

12 ounces of quinoa, spelt or brown rice elbow macaroni

SAUCE INGREDIENTS:

1/3 cup Earth Balance

1/3 cup unbleached all-purpose flour

2 ½ cups unsweetened almond or soy milk

2/3 cup nutritional yeast flakes

1/2 teaspoon sea salt

1/2 teaspoon finely ground black pepper

2 cloves garlic, finely chopped

1 tablespoon light miso paste

1/4 cup fresh lemon juice

2 teaspoons mustard, stone ground or German

1/2 cup homemade bread crumbs (Recipe to follow)

Preheat oven to 350°F.

  • Bring salted water to a boil in a large (6-quart) pot. Add quinoa or macaroni and cook as described on package, about 7-9 minutes.
  • For the cheese sauce: Heat a medium (4-quart) pot over medium heat. Add Earth Balance and flour.
  • Whisk together to form a paste, creating a roux. Add almond or soy milk, nutritional yeast, sea salt, black pepper, garlic, miso paste, lemon juice, and mustard. Cook for about 7 minutes, stirring constantly, until cheese sauce looks thick and creamy.
  • Once macaroni is finished cooking, drain and add to pot with cheese sauce. Mix thoroughly to coat. Place mixture in a greased 8 x 8 baking dish, or 6 personal ramekins or cocottes, and top with homemade bread crumbs (recipe below).
  • Bake for about 30-35 minutes, or until bubbles appear in center of dish. Serve right out of oven.

NOTE: Homemade breadcrumbs are easy! Just place 2 pieces spelt bread (roughly chopped) on a baking sheet in a preheated 350°F oven. Drizzle with 2 teaspoons extra-virgin olive oil, ¼ teaspoon sea salt, ¼ teaspoon finely ground black pepper, ½ teaspoon garlic powder, and ½ teaspoon dried basil or oregano, and toss to coat. Bake for 7–9 minutes, until crisp.  Pulse in a food processor until fine.

NOTE: To change it up, I like to add roasted carrots, cranberries and marinated seitan pieces for a more dynamic dish.

One response

  1. Thanks! I’ll give it a go. Still haven’t found a vegan M&C that passes the test w/my 5 y.o. twins. Always up for another go, though as I’ll eat it if they won’t. 🙂

    June 27, 2012 at 8:54 pm

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