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Creamy Mac N "Nooch" Casserole

Posted Dec 02 2009 12:00am

Macaroni-and-cheese has been long revered as a comfort food. But, just because you're eating vegan, it doesn't mean you have to go without when you've had a crappy day, you have a big zit, or your favorite TV show has been canceled (r.i.p. King of the Hill). This dish is an amazing substitute for the old mac-n-cheese standard, and it's super quick and easy to make. Get your favorite pajamas, a warm comfy blanket and a good DVD ready, because you're really going to crave them once this comfort food feast hits your tummy.

1 lb. elbow macaroni noodles (I used whole wheat)
1 1/2 C soy milk
1 C water
1/2 C soy sauce
1/2 C vegetable oil (or whatever you have, I used sunflower this time)
1 1/2 C nutritional yeast ("nooch")
1 T paprika
1 T garlic powder
1 T black pepper
1/2 T salt
1 box silken firm or extra-firm tofu
(if you don't have tofu, or can't afford it, it's okay to skip, or just use however much you have)
1/2 C Japanese bread crumbs
(okay to skip this too, if you prefer)
  • Heat oven to 350 degrees
  • Prepare noodles according to package directions.
  • In blender combine all ingredients (except noodles, of course)
  • Pour liquid mixture over cooked noodles and stir together. 
  • Put the whole mess into a casserole dish and top with bread crumbs
  • Stick in the oven for 20 minutes.
  • Remove and enjoy.
This recipe is really versatile. You can add some roasted veggies to the mix before you stick it in the oven, or some cooked cauliflower or broccoli. I haven't tried adding veggie crumbles, but I'm thinking that might taste nice too. If you try it, let me know!

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