This recipe comes from the June 2008 issue of Vegetarian Times. To make this a complete meal, you can toss the finished Mac and Cheese with some cooked, chopped broccoli or even mix in some frozen spinach (when the sauce is cooking). The garlic is a little strong, so if you're not a huge fan, cut the amount. Also, I recommend using extra pasta because it makes a lot of sauce. Serves 4.
Per Serving: 364 Calories, 15g Protein, 9g Total Fat (1.5 Sat), 534mg Sodium, 3g Fiber, 6g Sugar.
INGREDIENTS:
2 1/2 cups plain soy milk
2 1/2 Tbs. white rice flour
1 1/2 Tbs. large flake nutritional yeast
1 1/2 tsp. low-sodium soy sauce
1 Tbs. granulated garlic
1 Tbs. granulated onion
2 Tbs. vegan margarine, melted
1 tsp. yellow mustard
1 8-oz pkg. rotelli (corkscrew) pasta
DIRECTIONS:
1. Whisk together soy milk, flour, yeast, soy sauce, garlic, and onion in saucepan. Simmer 4 minutes, or until thickened (took more like 8 for me), whisking constantly. Whisk in margarine and mustard and simmer for 10 minutes more.
2. Cook pasta according to package directions. Drain, toss with sauce.
3 comments:
That mac & cheese looks good. You always have the best recipes!
I am going to try that next week when I get back from Tubac.
P.S. My son is walking again and feeling great and Peanut's biopsies came back as non-malignant. Yahoo!
Hi, I really enjoy your blog, and your vegan mac and cheese recipe looks great. Would you like to share links? My blog is http://www.tortureveggiesnotanimals.blogspot.com
Thanks!
Thanks for this recipe. I'm definitely going to try this for my son. I have never tried a cheese less version.
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