Monday, September 12, 2011

Vegan Macaroni and Cheese

Our baby goes to his first day of kindergarten today.


We let him be in charge of choosing dinner last night.

To no one's surprise, he chose macaroni and tree. I had no tree. But I had cauliflower and zucchini. So macaroni and cauliflower and zucchini it was.



It was a family effort.

Today is a big day for our sweet boy. Hopefully the mac and cheese will be the carb load he needs!

Yield about 12 servings

Need:

1 pkg rigatoni pasta
2 Tablespoons Earth Balance
1/4 cup vegan cream cheese
2 cups vegetable broth
3/4 cup plain soy milk
3 Tablespoons Braggs liquid aminos
1 cup nutritional yeast
4 Tablespoons corn starch
1 Tablespoon lemon juice
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon coarse mustard
1/2 teaspoon paprika
1 teaspoon turmeric
pinch cayenne pepper (optional)
1/2 teaspoon fresh ground black pepper
1/3 cup Daiya cheese
About 1 cup cauliflower pieces (about 1/2 inch pieces)
1 large zucchini, cut into about 1/2 inch pieces
1/2 cup plus 1/2 cup panko bread crumbs

Do:
Bring a pot of salted water to a boil and cook pasta to el dante.
In another small pot, combine Earth Balance and vegan cream cheese and heat on low, allowing it to melt slowly.

While that is going, preheat oven to 375.

In a blender, combine vegetable broth, soy milk, Braggs, nutritional yeast, corn starch, lemon juice, salt, garlic powder, onion powder, mustard, paprika, turmeric, cayenne pepper and black pepper.

Blend on high until well combined then add to Earth Balance mixture on the stove. Stir to combine and let cook until it thickens, about 5-8 minutes on low/med.

When pasta is cooked, drain and return to pot. To the pasta, add cauliflower and zucchini. Stir to combine.

When 'cheese' sauce is fairly thick, pour over noodles/veg, add Daiya cheese and stir to combine. Add 1/2 cup of panko breading and stir again to combine.


Pour the entire mixture into an oven proof baking dish that has a lid or can be covered with tin foil. Sprinkle remaining 1/2 cup panko breading on top, cover and put in oven.

Bake for 25-30 minutes then remove lid and bake for another 5-10 minutes until lightly browned on top.

Remove and let sit for 10 minutes before serving.

Serve:
With a lovely green salad. Or just plain tomato slices.


Enjoy!

3 comments:

  1. Ellen, I hope he has a great day. My son started last Friday and it was a very momentous day with some tears (me). But we started the morning off right, with your vegan carrot cake muffins! Delish! Thanks again.
    Jaime (Teri's sis)

    ReplyDelete
  2. Vegan Mac and cheese using cream cheese? Brilliant! I think he made a great choice - gotta carb load before the big day. :)

    ReplyDelete
  3. Hi Jaime... He did! Glad yours did too :) I'm glad you like the carrot cake muffins! Fantastic :)

    Teri... Yes! I love the vegan cream cheese. In fact, I have carnivores that like it better than regular cream cheese :)

    ReplyDelete

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