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Vegan Mac

August 26, 2007

After going shopping yesterday, our dinner options were pretty open, but what could be better than some creamy, comforting vegan mac? Ethan prefers it to the dairy sort & requests it (begs for it even) often. The recipe is inspired by my friend, Kathryn, who makes the best vegan mac & vegan biscuits I’ve ever had. We worked together last year at our school’s student-run, all-vegetarian cafe, and I pray that she’ll be back this year! It’s boring without you and your dinosaur-shaped pancakes, Kathryn!

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No, the sauce does not taste like dairy cheese, but it is so comforting and gooey, in that special casserole way, that no one will complain. The seasoning range is listed for those without the crazy tastebuds that I possess, though I always make mine on the super-seasony side of the scale. Sometimes we toss some frozen peas into the lot, right before baking (so they don’t get all brown-ish).

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Vegan Mac

1/2 cup margarine
1/2 cup plus 1 tablespoon flour
1/2 cup plus 1 tablespoon nutritional yeast flakes
5 cups *unsweetened* soy milk (I love Pacific or Trader Joe’s unsweetened. Regular sweetened=gross mac)
2-2 1/2 teaspoons kosher salt (if you use sea salt, use less)
1-1 1/2 teaspoons onion powder
1/4-1/2 teaspoon cayenne
fresh black pepper to taste (I recommend tons)
3/4 pound pasta of choice
bread cubes or crumbs to cover

Preheat oven to 400*F. Cook pasta according to directions in a large pan. In a separate large saucepan, over medium heat, melt the margarine. Whisk in the flour and stir until a little toasty smelling. Stir in yeast; mixture will be globby. Slowly whisk in the soy milk. Whisk occasionally until thickened to a gravy consistency. Plop in the seasonings. If your pasta still isn’t done, just turn the sauce down to low and stir every once in a while until you can combine them. Drain the pasta thoroughly before pouring the gooey sauce all over each piece. Dump it in a large casserole dish. It will seem really saucy, but once you bake it, the noodles absorb some of it and it will be delightfully creamy, even leftover. If you are truly horrified, use a full pound of pasta next time. Sprinkle the breadcrumbs/cubes over the top and bake until golden and bubbly, about 10-15 minutes. Enjoy!

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3 Comments leave one →
  1. August 26, 2007 4:51 am

    oh my…word.

  2. August 28, 2007 11:07 pm

    that looks sinful. yum 🙂

  3. September 6, 2007 8:38 pm

    It’s pretty much pure, fatty goodness.

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