Recipe of the Week: Classic Vegan Mac!
OK—last month I cooked up some pumpkin mac and cheese, but maybe that’s a little weird to you. Maybe you’re craving the good ol’ blue (or yellow) boxed mac … don’t worry, I’ve got you! Continuing our Thanksgiving dinner themed “Recipe of the Week” this month, I’m servin’ up some classic mac, quick, easy, cheap, and baked to delicious perfection. Oh, and FYI—this recipe will change your life, just sayin’.
- 1 1/2 boxes of pasta—I prefer shells (see above!)
- At least 1 1/2 cups of nutritional yeast (seriously, you know what this is by now, right?!)
- 1 cup of vegetable oil
- 1 cup of water
- 1/4 cup of soy sauce
- 1 1/2 cup of original soymilk
- 1/2 tablespoon of salt
- 1 tablespoon of paprika
- 1/4 block of firm (not silken) tofu
- A little bit of mustard
- 1 table spoon of garlic powder
First, throw your pasta into a pot of boiling water—you know how to cook pasta, don’t ya? Drain it and let it dry a bit. While it’s cookin’ and dryin’, bust out your trusty blender (or food processor, if you’re fancy). Throw all of the ingredients above (sans pasta, of course) into the blender and blend until smooth and creamy.
Grab a baking pan (I use a clear one) that’s about the size of a brownie pan. Pour your pasta in there, and then cover with your noochy (that stands for nutritional yeast, FYI) goodness. Tap on some more paprika to taste, and throw it in the oven at 350 degrees. You want to bake it just enough to where the top of the pasta is a bit crispy and the cheese sauce is bubbly—so about 15/20 minutes.
Whip it out and wow your friends! Seriously—I have two non-vegan friends who are mac addicts, and they demand that I cook this for them whenever I come home. DELISH! Let me know how you like it!