Mac -n-Cheese–all Melty and Vegan for Canadian Thanksgiving
Posted by Zel Allen's nutgourmet on October 5, 2012
Nicole Abramowski, blog host of Vegan Nom Noms, says few can resist a melt-in-the mouth taste of vegan mac-n-cheese, especially on special holidays when food favorites are a must. Smith Graduate Nicole loves to sample life in far away places and has lived in England, the Czech Republic, Massachusetts, and now resides in Berlin, Germany, a place she has discovered is a vegan paradise. At Vegan Nom Noms shares recipes, food photography, and all things cool.
This is probably my most-requested recipes by non-vegans whenever I make it for the holidays. Though there are more vegan mac-n-cheese recipes than you can through a stone at out there on the interwebz, this one has pretty basic ingredients, no need for a blender and is super addicting. I even served it to my very non-vegan family at Thanksgiving, including extended relatives, and several of them commented on how good it was and gobbled it all up. Surprise, it’s vegan! Every year I have a phase where I eat this every week for a few months. I’m pretty sure I will become a mac-n-cheese one day. There’s nothing better, now that the cold is creeping in, to curl up with a bowl of noodley saucy goodness! Nutritional yeast, please marry me.
Without further ado, the recipe! I actually make it two different ways, depending what I want that day. One is baking it like below, but I also sometimes throw the veggies in during the last few minutes the noodles are boiling, strain it, set aside, whisk together the sauce, then throw everything together and warm it up again on the stove. Top with some crunchy onions if you’re feeling fancy. Both the baked version and the saucy version have a special place in my heart. One picture is saucy, but you can find photos of the baked version here on my Vegan Nom Noms blog
– 1/2-3/4 lb pasta (I usually just fill the baking tray I’m using halfway with pasta and use that amount)
– 1/2 (110ml) cup soymilk
– 1/4 (60 ml) cup water
– 1/4 (60 ml) cup soy sauce
– 1 cup (240 ml) nutritional yeast
– 3/4 teaspoon paprika
– 1/4 teaspoon cumin
– 2 cloves garlic, minced (or 3/4 teaspoon garlic powder)
– 3/4 teaspoon salt
– 3 tablespoons vegetable or canola oil
– 3 tablespoons margarine
– 1 teaspoon mustard
– 1 1/2 teaspoons cornstarch
– 2 carrots, shredded (optional)
– 1 medium onion, diced small (optional)
– 1/2 cup frozen peas (optional)
– 3/4 cup frozen chopped green beans (optional)
– enough french fried onions to cover top of mac-n-cheese
Preheat oven to 350 degrees F (180 degrees C). Boil water in a medium-sized sauce pan and cook pasta (I like to use shells for this dish). While pasta is cooking, combine everything but the french fried onions in a large bowl and mix together. Try and break up the margarine chunks as much as you can, but they’ll just melt in the oven when it’s cooking so it doesn’t need to be perfect. You can put the veggies in frozen, they’ll cook in the oven too.
Once the pasta’s done, drain and add to the “cheese” sauce. Stir until all the pasta is covered and then pour into a baking dish and top with the french fried onions. Bake uncovered for 25-30 minutes until onions are browned and top of the pasta looks crispy. Eat and enjoy!