Recipe

Vegan Mac Daddy Recipe

Add Step-by-Step Photos	Shandalulu / All my dishes 12 months ago Yum! (: Prep:20m Cook:50m Servings:5	Shandalulu
	vegan

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Fans

trigger

juels

Ingredients

3 cups Vegetable Broth

1/4 cup All Purpose Flour

1 tablespoon Olive Oil

3 Cloves Garlic, Minced

Pinch of Dried Thyme (crumbled in your fingers)

1/4 teaspoon Salt

1/2 teaspoon Freshly Ground Black Pepper

1/8 teaspoon Turmeric

3/4 cup Nutritional Yeast Flakes

1 tablespoon Fresh Lemon Juice

1 teaspoon Prepared yellow mustard

(I like to add a little more than a half of a drained can of Spicy Rotel to mine)

1/2 pound Elbow Macaroni

1/2 pound Extra Firm Tofu

1/2 teaspoon salt

1/2 tablespoon Olive Oil

1 tablespoon Fresh Lemon Juice

Directions

Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions, about 10 minutes.

Meanwhile, prepare your Cheezy Sauce.

Preheat the oven to 325 degrees F.

When the pasta is ready, drain and set aside.

When sauce is ready, begin assembling.

Combine the broth and flour in a measuring cup and whisk with a fork until dissolved (a couple of lumps are okay).

Preheat a small saucepan over medium-low heat.

Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.

Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat on a bit higher.

Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes.

Add the lemon juice and mustard.

The mixture should resemble a thick, melty cheese.

Taste for salt (you may need more), turn off the heat, and cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine.

Crumble the tofu into an 8x8 inch glass or ceramic baking dish. Mash the tofu with your hands until it resembles ricotta cheese. Add the salt, olive oil, and lemon juice, then stir.

Add 1/2 cup Cheezy Sauce to the tofu and stir.

Add the macaroni to the tofu, along with 1 1/2 more cups of sauce, and stir well.

Smooth the top of the pasta mixture and press it down with a spatula to level it.

Then pour the remaining sauce over the pasta and smooth again.

Bake for 30 minutes; the top of the macaroni should be slightly browned.

Let sit for 10-20 minutes to thicken up.

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Comments

lacrenshaw 12 months ago said:
Looks like Mac and Cheese to me! Thanks for sharing shandalulu!
Lorraine

trigger 12 months ago said:

I love the flavor from the nutritional yeast and the color from the turmeric which has anti inflammatory properties as well.
Great recipe
five forks

Michael

trigger 12 months ago said:
P.S. Flagged as beautiful

trigger 12 months ago said:
I have a can of ROTEL Mexican will that be O.K.

shandalulu 12 months ago said:
Yeah that would be fine (: The spicy kind of Rotel just has Habanero peppers instead of green chilies.

juels 12 months ago said:
Sounds delicious, and I love the use of tofu here!

skyballs 13 hours, 57 minutes ago said:
In the Veganomicon (which is where this recipe is lifted from) they call for a double portion of the Cheezy Sauce. So I suggest doubling all the portions that go towards the sauce portion of the recipe. But yeah, this is a great recipe and I make it all the time.

skyballs 12 hours, 21 minutes ago said:

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