Recipes

Veganomicon Mac and Cheeze

Ingredients

  • pasta
    • 3/4 pound elbow macaroni (about 3 cups dry pasta)
    • 2 cups chickpeas, mashed
    • 1 tbsp olive oil
    cheeze
    • 4 cups vegetable broth
    • 1/2 cup all-purpose flour
    • 2 tbsp olive oil
    • 6 cloves garlic, minced
    • Large pinch dry thyme, crumbled
    • 1/4 tsp salt
    • Fresh ground black pepper
    • 1/4 tsp turmeric
    • 1 1/2 cups nutritional yeast
    • 2 tbsp fresh lemon juice
    • 2 tsp prepared yellow mustard

Steps

  • Cook pasta as instructed, about 10 minutes.
  • Make the sauce
    • Combine broth and flour and whisk until dissolved.
    • Preheat a saucepan with 2 tbsp of olive oil over medium-low heat. Add garlic, and gently cook for about 2 minutes, stirring often to avoid burning.
    • Add thyme, salt, and pepper, and cook for another few seconds
    • Add broth, turmeric, and nutritional yeast, and raise the heat to medium
    • Whisk constantly for about 5 minutes; the sauce should bubble and thicken.
    • Add lemon juice and mustard. The mixture should resemble melty cheese.
    • Add salt to taste.
  • Preheat oven to 325 degrees F
  • Line the bottom of a 11 x 13-inch pan with chickpeas mashed together with 1 cup of cheeze sauce, and 1 tbsp olive oil.
  • Add the pasta to the sauce, and pour the mixture into the pan.
  • Bake for 30 minutes, until the top is lightly browned.
  • Cool for 20 minutes before serving