HOMEY NEW VEGAN MAC'N'CHEEZE RECIPE

Ingredients:

• Cooked Mixture for Sauce:
• 1 1/2 cups plain (original) nondairy milk
• 1/2 cup extra-firm silken tofu
• OR 1/4 cup raw cashews plus 1/4 cup more nondairy milk (soak the cashews in hot water for 5 minutes and drain before blending)
• 1/4 cup unbleached white flour
• OR, for gluten-free, white rice flour (or mochiko-- sweet rice flour)
• 1 tsp chicken-style vegetarian broth powder or paste
• 1 tsp salt
• Additional Ingredients for Sauce:
• 1 cup water
• 1/2 cup tahini
• 1/3 cup nutritional yeast flakes
• 1/4 cup chopped roasted red pepper (from a jar, rinsed)
• 1 1/2 Tbs miso (not the dark variety)
• 1 tsp Dijon mustard
• 1 tsp onion powder
• 1/2 tsp garlic powder or granules
• freshly-ground black pepper to taste
• Optional:
• 8 oz broccoli flowerettes, sliced into thin slices and blanched
• Topping:
• 1/2 cup breadcrumbs (panko is fine; can be gluten-free bread or fine cracker crumbs)
• oil from a pump-sprayer

Directions:

Boil the macaroni in lots of salted water until tender, but al dente. Drain. (If you are using the broccoli, prepare that as directed and set aside.)

While the macaroni cooks, preheat the oven to 350°F.

Mix the "Cooked Mixture for Sauce" ingredients in a blender and process until very smooth. Pour the mixture into a medium, heavy saucepan. Stir over medium-high heat until it thickens and boils; turn down and simmer on low for a few minutes.

MICROWAVE OPTION: Pour the mixture a 1 qt. microwave-safe bowl measuring pitcher. Microwave on HIGH for 2 minutes. Whisk. Microwave for 2 more minutes. Whisk. Microwave for 2 minutes more.

Rinse out the blender.

Place the "Additional Ingredients for Sauce" into the blender. Add the Cooked Mixture to the blender. Process until very smooth.

In a large bowl, mix the cooked macaroni (and broccoli, if using) and the sauce together well. (It will seem like you have too much sauce, but, don't worry, the pasta will soak it up!) Scoop the mixture into a "buttered" (with Earth Balance) 2 qt. casserole or baking dish. Sprinkle evenly with the breadcrumbs and spray lightly with oil from a spray-pump. Bake for about 30 minutes (uncovered). Serve hot.

(Nutrition Facts were calculated using Silk soymilk, silken tofu, whole wheat macaroni, and panko, with the optional broccoli.)

Nutrition Facts

Nutrition (per serving): 357.8 calories; 27% calories from fat; 11.9g total fat; 0.0mg cholesterol; 648.6mg sodium; 561.7mg potassium; 50.4g carbohydrates; 7.6g fiber; 2.2g sugar; 42.8g net carbs; 18.4g protein; 7.3 points.

http://veganfeastkitchen.blogspot.com/2008/10/vegam-mofo-and-homey-new-vegan.html

Added By: http://veganfeastkitchen.blogspot.com/2008/10/vega