Tuesday, September 21, 2010

Recipes: Vegan Mac n "Cheese"

Oh Hey folks another vegan recipe for you today! I'm really getting into this vegan cooking thing way more then I was expecting! It's a fun challenge and I am really eating better and feeling better all in the same package. Any way, yesterday was a magical day for no other reason then it was. I had black coffee at quacks and liked it. Shocker. (If you know me I am a sugar and cream girl all the way so, big deal.) After my work was done I went home starving scouring the cabinets for something delicious but of course we had nothing. But I made nothing into something wonderful. Every thing you most likely have in your pantry right now with exception of nutritional yeast flakes. (which I happened to have yesterday) You can buy this in bulk at health food stores and some grocery stores carry it if they carry a lot of vegetarian food products. I buy it in bulk for like $1.50 at Wheatsville coop here in Austin. So here is the recipe, you can add any veggies you like this is just what I had on hand, but I have to say the onions really added a nice touch!

Laura K A's Vegan Mac N' Cheese

1/2 bag of Whole Wheat Spiral Pasta

1/2 Onion Chopped

8 White Button Mushrooms sliced or a Cup presliced

1 Cup Frozen Peas

For "Cheezy Sauce recipe" adapted from The Veganomicon Cook Book.

2 Cups Water

1/4 Cup All-Purpose Flour

1 Tablespoon Olive Oil

3 Garlic Cloves minced

Pinch of Oregano

1/4 Teaspoon Salt

Several pinches Freshly Ground Pepper

1/2 Teaspoon Cumin

3/4 Cup Nutritional Yeast Flakes

1 Tablespoon fresh Lemon Juice

1 Teaspoon prepared Yellow Mustard

In a large pot boil water for pasta and cook according to package directions.

Heat a skilled with a little bit of olive oil add mushrooms and onions and cook about 3 mins. then add frozen peas. Cook until onions are soft and translucent and peas are heated through. Turn of heat and let sit. When pasta is done drain and add to skillet.

For Cheezy Sauce, Combine water and flour with a whisk in a liquid measuring cup until all the flour is devolved.

Preheat a small saucepan over medium-low heat. Place oil and garlic in the pan and gently cook for about 2 minutes, stirring often and making sure not to burn the garlic.

Add oregano, salt, and pepper, and cook for about 15 seconds. Add water and flour mixture, cumin, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn't turn heat up. Once the mixture starts bubbling stir and cook about 2 more minutes. Add lemon juice and mustard and whisk in. The mixture should look like melted cheese. Add salt to taste. Then pour over pasta and veggies in skillet and stir to combined. Serve immediately.

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