Vegan Mac ‘n Cheez

Update 10/05/13: I’ve gotten a million times better at writing recipes- probably because I’ve been copyediting recipes nonstop for the past 5 months. So, I readjusted the recipe a little and fixed any typos or unintentionally omitted ingredients in the directions. Also, this recipe is awesome if you split the ingredients exactly in half. Add sautéed spinach or Swiss chard or chickpeas for additional mac ‘n cheez awesomeness. And as I mention below, you should totally buy 1,000 Vegan Recipes. It’s such a great guide to tasty vegan dishes!

Original Post 03/2012: My favorite mac ‘n cheez recipe comes from 1,000 Vegan Recipes. The roux is made with soy milk, liquid aminos, nutritional yeast, mustard and other goodies. I’ve adjusted the recipe to my liking but I highly recommend buying this book for the original plus many other incredible recipes!

What is your favorite vegan mac recipe?

Vegan Mac ‘n Cheez

  • 1 lb of your favorite whole wheat pasta
  • 1 tbsp ground flax seed
  • 1 cup vegetable broth
  • 2 + 1 tbsp olive oil
  • 1/2 cup yellow onion, minced
  • 1/3 cup unbleached all-purpose flour
  • 3/4 cup nutritional yeast
  • 2 1/2 cup soy milk
  • 1 tbsp liquid aminos (or soy sauce)
  • 2 tsp miso paste (I used sweet brown rice miso)
  • 2 tsp mustard (I used sweet hot mustard)
  • 1 + 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp salt (or to taste)
  • 1/8 tsp cayenne
  • Bread crumbs (look for whey on the packaging- whey is NOT vegan. I made breadcrumbs by chopping homemade croutons)
  1. Preheat the oven to 375.
  2. Bring a large pot of water to a boil and cook the pasta until al dente.
  3. In a small bowl, combine the flax and vegetable both until slightly thickened. Set aside.
  4. In medium saucepan, heat the 2 tbsp olive oil over medium heat. Add the onion and cook for 2 minutes, until translucent. Add the flour and nutritional yeast, cook for 1 minute.
  5. Reduce heat to low and slowly stir in the soy milk, until the mixture thickens.
  6. Slowly stir in liquid aminos, miso, mustard, 1 teaspoon paprika, turmeric, salt and cayenne.
  7. Stir in the vegetable broth and season the sauce to taste (more salt, paprika, etc).
  8. In a 9×13 casserole dish, toss the cooked pasta with the roux. Top with bread crumbs and remaining paprika. Drizzle 1 tablespoon of olive oil on top. Bake for 30 minutes, until cooked through and the breadcrumbs are browned. Enjoy immediately!

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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