Monday, June 27, 2011

Vegan Mac & Trees

In the ever continuing quest for a dairy free survival, I managed to play around with another vegan mac & "cheese" recipe. It may have a lot of ingredients but I think that's key to taste. And I'm a spice whore. I've tried some pretty bland versions of this while out, and it's always a let down. This one turned out to have a great texture and taste! Who knew...





Vegan Mac and Trees

Ingredients:

2 tablespoons Earth Balance spread
1 tablespoon corn starch
1/4 cup almond milk
1.5 cups vegetable broth
1/4 cup tamari (or soy) sauce or Bragg's liquid aminos
1/2 can of canned squash or 1/2 package of frozen butternut squash (this is optional)
1 tablespoon garlic powder or a cube of frozen crushed garlic
1/2 tablespoon paprika
1/2 tablespoon turmeric
1/2 tablespoon mustard powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup nutritional yeast
1 cup of frozen broccoli florets
2 cups dry brown rice elbow macaroni (I like Tinkyada brand)

For the topping:
2 tablespoons Earth Balance spread
1/2 cup panko breadcrumbs

The How-To

Preheat oven to 350°F.

Cook pasta according to directions.

In a medium size dutch oven, over low-medium heat, melt the Earth Balance spread. Add vegetable broth. Dissolve cornstarch with cold almond milk or substitute water, add to the sauce. Whisk into a smooth paste.

Add the frozen/canned squash. If using frozen, just stir enough until it heats up and incorporates into the sauce. I like this veggie, and it adds a bit of depth and creaminess to the pasta. If you don't like it, you can totally omit it.

Stir in tamari, garlic powder, paprika, turmeric, mustard powder, onion powder, salt and pepper.

Add nutritional yeast and mix until the sauce is smooth and creamy -- this could take a little more or less than half a cup.

In a casserole dish, layer the bottom with the frozen broccoli. Add cooked macaroni to the sauce and stir until all the pasta/brocc is coated evenly.

In a small saucepan, melt the Earth Balance spread and toss the breadcrumbs to coat. Top the macaroni with the breadcrumbs.
Bake for 30 minutes. I usually spray the top with a bit of Pam too.

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