mac-n-cheez

Vegan Mac and Cheese
Serves 2-3

1/3 Cup Earth Balance Margarine
¼ Cup All Purpose Flour
2 ½ Tbs Low Sodium Tamari or Soy Sauce
1 Tbs Lemon Juice, fresh
1 Tbs Tahini
1 Tbs Tomato Paste (not sauce!)
1 ¼ Cup Soy Milk
1 Pinch Salt
Black Pepper, to taste

Begin by heating a sauce pan and adding the earth balance. Once melted, add flour and whisk vigorously until a smooth paste forms, called a roux. Be careful not to add flour to a pan that is very hot, or your roux will be lumpy and you’ll need to start over. If you mix in the flour as soon as the margarine is melted, that would be best.

To this paste, add tamari, lemon, tahini, and tomato paste and whisk until well incorporated. The mixture should still be paste-like. Then slowly pour in the soymilk, whisking constantly, until it is completely incorporated. Mix well. Cook the mixture until it thickens, whisking often. This should take approximately 5 minutes, but it’s flexible. Add salt and pepper to taste.

I like this the most baked. Cook 3 cups of dry, small pasta (like elbows or shells or rotini) and toss with the finished cheesy sauce. Add steamed broccoli (pictured) for a real treat. Top with fresh breadcrumbs and bake at 400º for 25 minutes, or until browned and bubbly.

(Recipe has been altered from the original with its photo via veganyumyum.com)

Cheap Vegan “Cheezy” Mac!

Someone on the Cheap Vegan Facebook Page had a cousin with a nut allergy and was wondering how to make vegan “cheese” sauce without using nuts. So Jarvis, this one is for you! 

What you need for 2-3 servings:

  • Your Favorite Whole Wheat Macaroni Noodles
  • 1TSP Minced Garlic
  • Oil (I used grape seed)
  • 2-4TBS Nutritional Yeast
  • ¼ cup unsweetened non-dairy milk (I used almond)
  • 1-2TBS Flour or Thickener (I used Bisquick because I didn’t have flour)
  • Small Vegetable Bouillon Cube (or cut a large cube to about .5x.5"
  • ½ tsp plain mustard
  • Dash Turmeric 
  • 1 tsp rich-flavored extra virgin olive oil 
  • Pepper to Taste
  1. Boil water and cook noodles.
  2. On low heat, add a splash of oil and garlic to frying pan
  3. In a separate cup mix non-dairy milk and flour/thickener.
    This should be a little thicker than the milk is normally on its own. You don’t want it so thick that your sauce turns into a pancake!
    (oh wait, was I the only one that used Bisquick…)
  4. Add nutritional yeast to pan and then add flour/milk mixture.
  5. Stir often to keep from clumping.
  6. Add mustard, bouillon, and turmeric. Add water or more milk/flour mixture depending if it gets too watery or too thick. We are aiming for the thickness of real cheese sauce.
  7. Once noodles are done and you have the perfect consistency. Turn off thoroughly mix in olive oil. 
  8. Slowly mix noodles in to sauce, being sure you don’t add too many noodles at once and suddenly run out of sauce.
  9. Mix in Salt and Pepper to Taste.
  10. Serve with some fresh green veggies. (I had it with Green Beans)

This sauce came out creamy and flavorful. I’m so glad Jarvis wrote in with this question because it resulted in a creamy, delicious dinner for me! Plus I had enough for left overs for my Friday lunch! 

 If you ever have a question about your diet, veganism, whole foods, or anything you think Cheap Vegan can help with, please don’t hesitate to write me! You can reach me at either in the “Have a Question? Ask Away!” section of this page, or on the Cheap Vegan Facebook Page.

And send pictures of your Cheap Vegan “Cheezy” Mac on facebook or on instagram #CheapVegan

6

Here’s a photo recap of the last pop-up dinner I hosted. I went with a Soul Food theme this time around. Every one was really impressed with how substantial jackfruit can be.

I do these dinners once every couple of months for my closest friends. They are all omnivores, so they are often the litmus test for my food. If I can win over even the most stubborn omnivores, especially those semi-obsessed with bacon and meats, I’ve got it made. 

Everything was made from scratch, including the bread. However I did not have time to make my own pickles. Pickling food is on the horizon though. I’d love to have pickled jalapenos and carrots in my fridge at all times.