Ingredients
- ⅓ cup earth balance margarine
- ¼ cup all purpose flour
- 2 ½ tablespoons low sodium tamari or soy sauce
- 1 tablespoon lemon juice, fresh
- 1 tablespoon sweet/white/mellow miso
- 1 tablespoon tahini
- 1 tablespoon tomato paste (not sauce!)
- 1 ¼ cups soy milk
- ⅓ cup nutrional yeast
- 1 pinch salt
- black pepper, to taste
- 2 slices breadcrumbs
Directions
Preheat oven to 400º
Cook 3 cups of dry, small pasta (like elbows or shells or rotini) and drain.
Begin by heating a sauce pan and adding the earth balance. Once melted, add flour and whisk vigorously until a smooth paste forms, called a roux. Be careful not to add flour to a pan that is very hot, or your roux will be lumpy and you’ll need to start over. If you mix in the flour as soon as the margarine is melted and you should avoid any problems.
To this paste, add tamari, lemon, miso, tahini, and tomato paste and whisk until well incorporated. The mixture should still be paste-like. Then slowly pour in the soymilk, whisking constantly, until it is completely incorporated. Add the yeast and mix well. Cook the mixture until it thickens, whisking often. This should take approximately 5 minutes, but it’s flexible. Add salt and pepper to taste.
Add cooked pasta to the finished cheezy sauce. Top with fresh breadcrumbs and bake at 400º for 25 minutes, or until browned and bubbly.
Variations: Mix in steamed broccoli OR a jar of mushrooms OR fresh green onion.
Basic, Pasta, Macaroni
vegan casserole
Mac and Cheeze. To import, drag image to your MacGourmet recipe box.
