LOGIN / REGISTER

Yummy Plants: a vegan lifestyle website and community. We can help you start a vegan diet!

Yummy Plants 101. Love Life. Vegan. New Organic Tees from Yummy Plants!

Vegan Recipe - Baked Macaroni and “Cheese” with a Spelt Breadcrumb Topping

shared by Jenny Engel and Heather Goldberg
  • Vegan Recipe - Baked Macaroni and “Cheese” with a Spelt Breadcrumb Topping

    • Prep Time : 10 minutes
    • Cook Time : 45 minutes
    • Servings : 4 - 6
    1 Star2 Stars3 Stars4 Stars5 Stars (3.38 out of 5 stars based on 13 reviews )
    Loading ... Loading ...

    The lovely sisters from Spork Foods, Heather and Jenny, shared this fabulous vegan mac ‘n cheese recipe with us from their cookbook Spork-Fed!  Try making this recipe with rice or quinoa pasta to create a completely gluten-free recipe.

    Heather and Jenny said, “This mac ‘n cheese is one of our most popular dishes!  It goes over well with everyone, not only vegans, and has even converted  a few non-vegans on the spot.  For a really cute presentation, bake it in individual, brightly colored ramekins, and give each of your guests their own scoop of heaven.”

     

    Ingredients

    For the pasta:
    6-8 cups water for boiling, salted
    12 ounces quinoa or spelt elbow macaroni

    For the sauce:
    1/3 cup non-dairy butter
    1/3 cup unbleached all-purpose flour
    2 1/2 cups unsweetened almond or soymilk
    2/3 cup nutritional yeast flakes
    1/2 teaspoon sea salt
    1/2 teaspoon finely ground black pepper
    2 cloves garlic, finely chopped
    1 Tablespoon light miso paste
    1/4 cup fresh lemon juice
    2 teaspoons mustard, stone ground or German
    1/2 cup breadcrumbs

    Preparation

    1. Preheat oven to 350 F.

    2. Bring salted water to boil in a large (6-quart) pot. Add macaroni and cook as described on package, about 7-9 minutes.

    While the macaroni is cooking, let's make the sauce.
    3. Heat a medium (4-quart) pot over medium heat. Add vegan butter and flour. Whisk together to form a paste, creating a roux.

    4. Add almond or soymilk, nutritional yeast, sea salt, black pepper, garlic, miso, leom juice and mustard. Cook for about 7 minutes, stirring constantly, until sauce is thick and creamy.

    5. Once macaroni is finished cooking, drain and add to the pot with the sauce. Mix thoroughly to coat.

    6. Place mixture in a greased 8 x 8 baking dish, or 6 personal ramekins or cocottes, and top with bread crumbs.

    7. Bake for 30 - 35 minutes, or until bubbles appear in center of dish. Serve warm from the oven.

    Let us know what you think of this easy vegan recipe: Baked Macaroni and “Cheese” with a Spelt Breadcrumb Topping!

    Leave a Reply

    You must be logged in to post a comment. If you don't have an account, please register