Of course, we could have turned to VeganYumYum's amazing recipe that we made back in November but we wanted to try something different. Also, no offense whatsoever to VeganYumYum, but ever since I started using CalorieKing to manage nutritional content for meals, I realized the recipe has tons of fat per serving. However, it is ridiculously yummy indeed and I am tempted to cook it again!
But today, we made a vegan mac and cheeze from Robin Robertson's "1,000 Vegan Recipes."
Creamy and cheesy with a crunchy outer layer.Not only is this recipe just as delicious as the one I reviewed before but it's lower in calories per serving and, since it makes a lot, it's a great choice if you're serving a big crowd. =)
Baked Mac and Cheeze
makes 4 to 6 servings
12 ounces (about 2.5 cups) elbow macaroni (I used whole wheat)
3 tablespoons olive oil
1/2 cup minced onion
1/4 cup all-purpose flour (I used whole wheat pastry flour)
3/4 cup nutritional yeast
2 1/2 cups plain unsweetened soy milk (I used almond milk)
1 tablespoon soy sauce
2 teaspoons white miso paste
1 teaspoon yellow mustard
1 teaspoon sweet paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/8 teaspoon ground cayenne
3 tablespoons cornstarch
1 cup vegetable broth
1/2 cup dry unseasoned bread crumbs
1. In a pot of boiling salted water, cook the macaroni over medium-high heat until al dente, about 8 minutes. Drain and set aside. Preheat the oven to 375 degrees F. Lightly oil a 3-quart casserole dish and set aside.
2. In a medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion, cover, and cook for 5 minutes, or until soft. Stir in the flour and the nutritional yeast and cook, uncovered, stirring, for 1 minute. Reduce heat to low, and slowly whisk in the soy milk. Continue to cook, stirring, until the mixture thickens. Stir in the soy sauce, miso, mustard, 1/2 teaspoon of the paprika, turmeric, salt, and cayenne.
3. In a small bowl, combine the cornstarch with the vegetable broth, stirring to blend. Stir the cornstarch mixture into the sauce and cook, stirring, until the sauce thickens. Taste, adjusting seasonings if necessary.
4. Combine the sauce and the cooked macaroni in the prepared casserole dish. Top with the bread crumbs and the remaining 1/2 teaspoon of paprika and drizzle with the remaining 1 tablespoon of olive oil (personally, I skipped the oil here). Bake until the mixture is hot and the crumbs are browned, about 30 minutes. Serve immediately.
Want to compare nutrition facts between the two delicious mac and cheeze recipes? Below are the facts for this one; click here for the other (I've updated it since I wasn't using CalorieKing before). Yes... it's quite a difference!
Nutrition Facts per Serving
(if serving six)
Judging by the pictures, we didn't steam broccoli on the side but it makes a wonderful side dish. Hope you all like this recipe as much as we do!