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!