Soul Veg Vegan Macncheese Recipes

SOUL VEG VEGAN MAC'N'CHEESE

Soul Veg Vegan Mac'n'cheese image

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!

Provided by Making Stuff

Categories Soy/Tofu

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 354.2, Fat 12.8, SaturatedFat 1.9, Sodium 72.4, Carbohydrate 46.6, Fiber 5.2, Sugar 1.3, Protein 15.4

VEGAN BAKED MAC AND CHEESE

Vegan Baked Mac and Cheese image

If you have vegan dinner guests or are trying to cut back on the dairy, this mac 'n' cheese will satisfy your craving, I promise. The nutritional yeast gives it that "cheesy" flavor and the ground mustard makes it taste like my original recipe. Plus, the pureed butternut squash gives the sauce that iconic yellow hue.

Provided by Kardea Brown

Categories side-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 12

Ingredients

One 16-ounce package large elbow pasta
1 1/2 cups raw cashews
1/4 cup nutritional yeast
1 teaspoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon ground mustard
One 12-ounce package frozen butternut squash purée, thawed
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the baking dish
1 cup panko breadcrumbs
1/2 cup dairy-free Parmesan
1 to 2 tablespoons olive oil

Steps:

Cook the pasta according to the package directions. Drain, and keep warm.
Meanwhile, combine the cashews with enough boiling water to cover in a medium bowl. Let stand for 10 minutes. Drain.
Preheat the oven to 400 degrees F.
Combine the soaked cashews, nutritional yeast, cornstarch, garlic powder, ground mustard and 1 1/2 cups water in a high-powered blender. Blend until very smooth, adding more water if necessary to reach the desired consistency. Stir in the butternut squash and season with salt and pepper.
Stir together the cooked pasta and sauce in a lightly greased 9-by-13-inch baking dish. Stir together the panko, Parmesan and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is browned, 20 to 25 minutes.

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