Baked Vegan Mac And Cheese Casserole Food

BAKED VEGAN MAC AND CHEESE CASSEROLE

Steps:

• Heat your oven to 350°F/175°C.
• In a large pot, add 5 quarts of water and bring to a boil. Add macaroni and cook for 6 to 8 minutes, stirring occasionally. Drain well. Pour the cooked macaroni into a 9x13 baking pan.
• Steam 2 cups of broccoli florets for 5 to 7 minutes. Set aside to cool.
• In a saucepan, melt vegan butter over low heat. Add chopped onions and saute until translucent. Stir in flour and continue to beat over medium heat until the mixture is smooth and bubbly.
• Stir in hot water, aminos (or soy sauce), salt, garlic powder, and turmeric, stirring well.
• Cook the sauce until it thickens and bubbles. Stir in the nutritional yeast flakes.
• Pour a generous amount of sauce on top of the macaroni and stir. Add veggie meat crumbles and broccoli. Stir all ingredients so they're equally distributed throughout the pan.
• Top with a little more of the cheese sauce (we usually have a little bit of leftover cheese sauce which we use for baked potatoes or as a topping for veggies dishes like broccoli). Then sprinkle the top with paprika, and bake for 15 minutes.

BAKED VEGAN MAC AND CHEESE

Steps:

• Preheat oven to 425°F.
• Cook the macaroni as instructed on the box. Strain.
• While the pasta is cooking, add the coconut milk to a medium-sized saucepan. Whisk in the flour, nutritional yeast, garlic powder, onion powder, salt, pepper, paprika, and mustard powder.
• Bring to a simmer on medium heat. Turn the heat off and mix in the shredded vegan cheese until melted.
• In a casserole dish (I use a 4-quart), mix together the macaroni and the cheese sauce.
• Mix together the melted butter and breadcrumbs. Sprinkle on top of the mac and cheese.
• Bake for 20-25 minutes or until bubbly and golden brown on top.
• Let sit for 5-10 minutes before serving.

VEGAN MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.
• Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.
• Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work - just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.
• Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)
• If you'd like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.
• Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you'll want to keep an eye on it.) Serve immediately.