VEGAN MAC DADDY (VEGANOMICON)
Isa Chandra Mosckowitz and Terry Hope Romero are the queens of keen vegan cooking. Their mac & cheese recipe is a kid pleaser and a big dose of down home comfort for all ages. If you don't own Veganomicon, find a copy and you'll see why you should.
Provided by joop9182
Categories Macaroni And Cheese
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. When the pasta is ready, drain and set aside.
- Meanwhile, prepare the Cheezy Sauce.
- Whisk the broth and flour in a measuring cup with a fork until dissolved.
- Saute the oil and garlic in a saucepan over medium-low heat 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, raising the heat to medium. Use a whisk and stir constantly. The mixture will start bubbling and thickening in about 3 minutes; if it doesn't, turn the heat on a bit higher.
- Once the mixture starts bubbling and thickening, stir and cook for about 2 more minutes.
- Add the lemon juice and mustard and stir well. 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.
- Now that the sauce is ready, begin assembling:.
- Crumble the tofu into an 11x13 inch baking dish. Mash the tofu with your hands until it resembles ricotta cheese. Mix in the salt, olive oil, and lemon juice.
- Add 1/2 cup Cheezy Sauce to the tofu and stir.
- Add the pasta to the tofu, along with 3 more cups of sauce, and stir well.
- Smooth the top of the pasta mixture and press it down with a spatula to level it.
- 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 20 minutes to cool and firm up.
- ************.
- For even more comfort food deliciousness, top it with toasted breadcrumbs before going into the oven.
- Make it even more nutritious with the addition of 4 cups of your favorite greens, chopped small - Spinach is divine.
- I try to use less fat when I cook. Reducing the oil with the tofu mixture to just a scant teaspoon was still perfectly delicious.
Nutrition Facts : Calories 318.7, Fat 9.1, SaturatedFat 1.5, Sodium 452.8, Carbohydrate 45.8, Fiber 5.7, Sugar 1.7, Protein 16.2
HOT & SPICY, LOW CARB, VEGAN MAC & CHEESE
Love Spicy. Love Cheese. Currently a vegan, so I'm made some adjustments to create: "Hot & Spicy, Low Carb, Vegan Mac & Cheese" PLEASE NOTE: this is NOT going to be "creamy and smooth" like full-fat, artery clogging mac & cheese. But, it tastes just as good even if it is firm. Eat it while hot because once it cools... it sticks together. I'm sorry, but I'd rather eat this, have the taste and it not be creamy, than have creamy mac & cheese for 10 mintues and my chest cut open for a heart by-pass surgery that takes 16 hours. ALSO NOTE: If you are not a vegan, please only use FAT-FREE real cheese or AS LOW-FAT as you can get. DO NOT USE FLOUR, BUTTER OR MILK or any other saturated fat in this recipe for ANY REASON, PLEASE :-) Thank you! :-)
Provided by SugarHATER
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta shells in salted water until slightly firm, according to package directions.
- In another saucepan, combine the vegetable broth, Parmesan, cheddar, and butternut squash over medium heat until melted and combined. Turn off the heat. Add salt, mustard, white pepper, Worcestershire sauce, chili powder & Tabasco.
- Drain the pasta but don't rinse it. Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta. Taste and add more salt or pepper, according to your taste.
VEGAN CHOLENT
From Veganomicon- Isa Chandra Moskowitz and Terry Hope, when I made this I omitted tarragon cos I didn't have any in, and I substituted the olive oil with spray cal to cut down on fat. I usually don't like TVP but this was absolutely awesome, my meat loving husband adored it. oh yeah my dog helped write this recipe, by treading on keyboard and licking my hand which was resting on mouse she wanted stroking you see.
Provided by cakeinmyface
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat a large soup pot over a medium heat, sauté onions in oil until translucent add garlic, tarragon and caraway seeds, salt and pepper. Sauté until garlic is fragrant.
- Deglaze pot with red wine; add bay leaves lentils, carrots, potatoes, tomato sauce, water and TVP chunks. Mix together. Cover and simmer for about 30 mins until the potatoes and carrot are tender. Add the lima and kidney beans and cook until heated through. Yum yum yum.
Nutrition Facts : Calories 316.8, Fat 5.8, SaturatedFat 0.8, Sodium 1099.7, Carbohydrate 52.6, Fiber 10.5, Sugar 7.1, Protein 12.8
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