Vegan macaroni and cheese

Steaming hot vegan macaroni and cheese!

Adapted from Kids can cook: Vegetarian recipes by Dorothy Bates (a lacto-ovo vegetarian cookbook with vegan versions of most recipes). By vegan standards this is high in fat (I did reduce the fat somewhat when I adapted the recipe) and low in fibre, but sometimes you just want comfort food.

Vegan macaroni and cheese

You will need to have three pots bubbling away on the top of the stove

First pot: Pasta

2 cups uncooked macaroni
water

1. Bring water to a boil.
2. Add pasta.
3. Cook until done.
4. Drain.

Second pot: White sauce

1/4 cup vegan margarine
1/4 cup flour
1/2 tsp salt
2 cups vegan soydrink

1. Combine margarine, flour, and salt over low heat.
2. When it bubbles, gradually add the soydrink.
3. Cook and stir until it is thick and begins to bubble.
4. Remove from heat and add the "cheese" from the third pot.

Third pot: "Cheese"

1/4 cup "good tasting" nutritional yeast
1/4 cup cornstarch
1 Tbsp flour
1/2 tsp salt
1 cup water
2 Tbsp oil
1/2 tsp Dijon mustard

1. Mix nutritional yeast, cornstarch, flour, and salt in a small saucepan.
2. Add water, oil, and mustard.
3. Cook and stir until it thickens and bubbles.
4. Add it to the white sauce from the second pot.

Putting it together

cracker crumbs or bread crumbs

1. Preheat oven to 375 F.
2. Mix cooked pasta with "cheese" sauce.
3. Pour into a greased casserole dish.
4. Top with cracker crumbs or bread crumbs.
5. Bake for 30 minutes.

Link

Atkins Exposed: Before you click any of the ads for Atkins or other low-carb fad diets, please read this!