UNSTOPPABLE Vegan Mac n’ Cheese

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Mac and cheese is enjoyed all over the world, long before Krap, I mean, Kraft, got their paws on it. Its popularity in the United States has been attributed to Thomas Jefferson serving it at a White House dinner in 1802, although a spontaneous and diffuse appearance of the dish is more likely. It has been popular in the United Kingdom since the Victorian era. Here is my take on a soul food version of the popular dish. It’s also a nice way to sneak in veggies to unsuspecting children, or in my case, my dad.

  • 14 ounces macaroni noodles (feel free to substitute brown rice pasta for a gluten free version)
  • 4 cups water
  • 1 tablespoon turmeric (this is a natural way to turn it yellow)
  • 1 cup soymilk (or any other milk substitute)
  • 8 ounces tofu
  • 1/2 cup tahini
  • 6 tablespoons nutritional yeast
  • 2 tablespoons dijon mustard
  • 1/2 cup chopped red bell pepper
  • 1 teaspoon garlic paste
  • 2 tablespoons margarine (I like Earth Balance Soy-Free)
  • 2 heads broccoli, chopped
  • 1/2 cup frozen peas
  • 1/4 cup grate-nuts cereal (optional for a crispy crust, also try subing bread crumbs)

Boil the water and add the noodles once the water has begun to boil. Turn of the flame and continue to cook for about 5 minutes until Aldente. Strain and wash lightly with cool water to stop the cooking process.

Mix the tofu and the soymilk in a blender or food processor until smooth. Transfer the mixture to a mixing bowl and add the tahini, tumeric, mustard, red pepper, garlic paste, and nutritional yeast. Fold the mixture with a spatula or large spoon until well blended.

Place broccoli, noodles and peas in a large skillet or casserole dish and mix well with your hands.  Pour the cheese sauce over the noodles and mix well, making sure not to miss the corners.  Top with tabs of margarine and sprinkle with grate nuts or bread crumbs. Bake at 350 for 25 minutes.



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