Mac And Yeas’

Posted by & filed under mains, Recipes.

Vegan Macaroni and Cheese is a tricky thing. The big idea behind most vegan mac is a nutritional yeast based “cheese” sauce that is then mixed with the macaroni. I’ve seen “cheese” sauces made with everything from oats to tahini, but none go without the addition of nutritional yeast which you can find in the bulk section of most health food shops. It has a naturally cheesy flavor and it adds a creamy texture when mixed with liquids. Unfortunately, the problem that I encounter with most with vegan macaroni and cheese is that many recipes tend to go a little heavy on the nutritional yeast. I find that yeast in excess, lends an almost bitter metallic flavor to foods. It can also dry out your sauce if you use to much. Your final result may be edible but probably only to you…

 

Here is a recipe worthy of a comfort food craving. It is creamy, flavorful, and surprisingly light on the yeast! This recipe won’t truly shine until it’s baked making it a strictly casserole mac, but if you ask me, that’s really the best way to enjoy any mac and yeas’ (or cheese for that matter).

 

Growing up, macaroni and cheese casserole was a staple at dinner. I’m proud to say that not only do I think this recipe tastes nearly identical to my mothers, my mom agrees– she even asked for it on Mothers day! Do yourself a favor. Make this dish. Then, thank me in the comments below for sharing one of the best recipes in my collection with you.
Recipe adapted from here.

Mac N Yeas

  • 1/2 cup Bread Crumbs, Crumbled Crackers, or Tortilla Chips
  •  3/4 cup diced Yellow Onion
  • 2 1/2 cups dry Macaroni Pasta

 

Dry ingredients:

  • 1/4 cup Nutritional Yeast
  • 1/4 Cup plus 1 tbl White Flour
  • 1/4 cup Corn Starch
  • 1 tsp Paprika
  • Black Pepper to taste
  • 1 tsp Salt plus more to taste

 

Wet Ingredients:

  • 2 cups Plain Soy Milk
  • 1/4 Cup Margarine
  • 1 cup Water
  • 1/2 tsp Dijon Mustard

 

mac and yeas 1

1. Boil macaroni in a pot of salted water according to package directions. Drain and set aside.

mac and yeas 2

2. While pasta is cooking, combine the dry ingredients– nutritional yeast, flour, cornstarch, paprika, pepper, and salt in a bowl and whisk until blended. Dice the onion and set aside.

mac and yeas 3

3. Preheat oven to 400 degrees.

4. Combine wet ingredients by heating the margarine and soymilk on the stove over medium/high heat. Add in water and dijon, and bring to a boil.

mac and yeas 4

5. Once liquid begins to boil, quickly reduce the heat to medium (otherwise soy milk will boil over) and stir in your dry mixture in three parts, blending as you go. Mixture will become very thick and start bubbling.

6. Reduce heat to low. Stir in the macaroni noodles and diced onion, making sure all noodles are coated thoroughly in sauce.

7. Pour noodle mixture into a 10″ casserole dish and sprinkle with breadcrumbs and a generous amount of black pepper. Bake uncovered for 30 minutes or until top begins to brown.

mac and yeas 6

The result is a crispy on top creamy casserole with a mild cheesy flavor complimented by sweet crunchy onions throughout. The great thing about this recipe is that it’s also versatile-

Tip: Try mixing in 1/4 cup vegan bacon bits before pouring into the pan. Not in the mood? Swap that for 1/4 cup minced sundried tomatoes and serve topped with fresh basil. Try it with a couple minced cloves of roasted garlic mixed in, or sprinkle with minced red and green bell peppers before baking like my friend Blake does. The options are endless!

One Response

  1. philanthropist

    Hmm is anyone else experiencing problems with the images on this blog loading? I’m trying to figure out if its a problem on my end or if it’s the blog. Any feedback would be greatly appreciated.

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