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Vegan Mac and Cheese

Yield
Servings
Prep time
15 mins
Course
Entrée
Special Diets
Vegan | Vegetarian
Source
Adapted from the New Farm Vegetarian Cookbook by Louise Hagler and Dorothy Bates

Description

A longtime Deli favorite!

Ingredients

3 1⁄2 celbow macaroni or spirals
1⁄2 cearth balance margarine
1⁄2 cflour
3 1⁄2 cboiling water
1 1⁄2 tsalt
2 Ttamari
1 1⁄2 tminced garlic
  pnturmeric
1⁄4 ccanola oil
1 cnutritional yeast flakes
1 tpaprika

Instructions

Bring a large pot of water to a boil and cook pasta until al dente. Drain well and set aside. Melt the margarine in a large saucepan, add garlic and saute 3 minutes. Whisk in flour to form a roux and cook, stirring constantly for about 5 minutes. Pour in the boiling water and stir to combine well. Reduce heat to low, add tamari,turmeric, salt and paprika.In a large mixing bowl, combine canola oil and nutritional yeast to make a smooth paste. Add the paste to the sauce, remove from heat and mix thoroughly. Add cooked pasta and mix.

Notes

For a casserole, combine 2/3 of sauce with pasta and transfer to a shallow baking pan. Pour remaining sauce over the top, sprinkle with additional paprika and bake 15-20 minutes at 350F.