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Soul Veg Vegan Mac'n'cheese

Soul Veg Vegan Mac'n'cheese Recipe

The best vegan mac n' cheese I've ever had! The recipe comes from the Soul Vegetarian Cook Book, but I've only had this at their restaurants. I'm trying it tomorrow--I'll let you know how it goes!
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Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Vegan
Calories 354.2 kcal

Ingredients
  

  • 14 ounces macaroni noodles
  • 4 cups water
  • 1 tablespoon turmeric
  • 1 cup soymilk (or rice, or nut milk)
  • 8 ounces tofu (1/2 block)
  • 1/2 cup tahini
  • 5 tablespoons nutritional yeast
  • 2 tablespoons margarine
  • salt

Instructions
 

  • Boil water in medium sauce pan and add noodles. Turn off the heat. Let macaroni stand in hot water until al dente (about 5 minutes). Drain in colander. Run cold water over noodles to stop cooking process.
  • Blend tofu and soy milk in blender until smooth. Pour into mixing bowl. Add tahini, nutritional yeast, turmeric, and salt to taste. Mix until smooth.
  • Add noodles to cheese mixture. Mix well.
  • Place in lightly oiled casserole dish, top with pats of margarine.
  • Bake at 350°F for 20 minutes. Allow to cool before slicing.

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Nutrition

Serving: 203gCalories: 354.2kcalCarbohydrates: 46.6gProtein: 15.4gFat: 12.8gSaturated Fat: 1.9gSodium: 72.4mgFiber: 5.2gSugar: 1.3g
Keyword < 60 Mins, Beans, Healthy, Low Cholesterol, Soy/Tofu
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