This Veggie Mac and Cheese easy recipe has put my favorite dish back into our family favorites. The traditional version contains all of the ingredients we are not supposed to eat in order to stay well. This recipe is a non-dairy option.
The high-fat, high-cholesterol dairy and white macaroni was just too much of a compromise, even on special occasions.
But this version is not only healthy, but it is tasty and filling while being super easy and a cheap meal. It brings back the comfort we love to have from a food experience.
1½ cups unsweetened soymilk
1½ cups nutritional yeast
1 cup canola or vegetable oil
1 cup water
1/3 cup low-sodium tamari sauce or soy sauce
¼ (12-ounce) block firm tofu
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons salt
¼ teaspoon mustard or 1/8 mustard powder
1½ pounds whole grain pasta, preferably macaroni
¼ cup breadcrumbs
¼ cup nutritional yeast
¼ tsp paprika
Add 1 cup of chopped greens (kale, collard greens or spinach) to sauce, then pour over macaroni.
Preheat oven to 350 degrees. Cook macaroni as directed.
Add the first ten ingredients in a blender and process until smooth. Drain the cooked macaroni and put it in an ungreased baking pan (13 x 9 x 2 Pyrex or 3-quart casserole dish). Pour the mixture over the pasta. Mix well and pat down any raised pieces of pasta.
In a small cup, combine breadcrumbs, nutritional yeast, and paprika.
Sprinkle this mixture evenly over the macaroni.
Bake until the pasta looks slightly brown. Should be approximately 17 minutes.
Let stand for approximately 10 minutes before serving. Serves 8.
Note: soy sauce can be higher in sodium
Low fat, low cholestrol
Good portion of vitamins and minerals
Good protein from tofu and whole grain pasta