Ingredients (use vegan versions):
- 2 cup macaroni
- 1 tablespoon soy non-hydrogenated vegan margarine
- 1 tablespoon flour
- 3 cup vegan soymilk
- 4 oz. Soymage cheddar cheese substitute (Important! Must use Soymage!)
- 1 small clove garlic, minced
- 1 medium onion, chopped
- 1 tablespoon minced parsley
- 1 teaspoon salt
- 1 teaspoon white pepper
- paprika
Directions:
Cook pasta until barely tender; drain and set aside.
Melt margarine in a saucepan and add flour. Slowly add the
soy milk, constantly whisking the mixture. If the
consistency is not thick enough, slowly sprinkle in some
flour, starting with 1/2 T and adding more if necessary.
Meanwhile, continue whisking. Add cheese, garlic, onion,
parsley, salt, and pepper. Whisk until sauce is thick and
smooth.
Combine sauce and pasta, and sprinkle with paprika. Bake at
375 degrees in a greased casserole dish for at least 30
minutes. I like a nicely golden crust, so I bake it for a
bit longer. Yum.
Note: I never use a recipe for this dish, so the ingredient
amounts might be a little off. Adjust as necessary. I've
tried endlessly to find a good vegan cheese substitute for
macaroni and cheese, and Soymage is the best. This dish is
much better than those recipes with nutritional yeast, and
any ex-mac & cheese afficionado vegan will definitely be
satisfied!
Serves: 2-4
Preparation time: 1/2 hr. + baking time
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