Are you tired of the same old mac & cheese you’ve been eating since childhood? No probably not, but if you’re looking for a different, delicious meal that you can wow your family with then look no further. What you are about to experience is creamy, delicious, knock your socks off, good food. It just happens to be vegan.
Last night I prepared a baked pasta dish that resembled macaroni & cheese, in that it was creamy and a bit salty, but it was not macaroni & cheese. The ingredients are pretty straight forward; nothing crazy here. I walked away from dinner last night with new ideas to improve the dish (which I will share with you) and a feeling that I had picked a winner when I found this recipe. The recipe I’m sharing below is my rendition and I hope you decide to give it a try and I hope you enjoy this as much as Dave and I have.
Today’s breakfast was actually re-heated leftovers from last nights dinner and I think the flavor was even better than yesterday, if you can believe that is even possible (I didn’t). Mine was made without tri-colored pasta and it’s a shame. I used whole wheat and it was a terribly brown dish. This didn’t affect the flavor AT ALL, but visually it was not the most appealing thing we’ve ever eaten (okay, not by a long shot). As you can see from the picture below I added a Boca Chick Patty to my bowl.
Creamy Vegan Pasta Bake
Ingredients
- 1 cup Silk creamer or plain soymilk
- 1/3 cup water, add more for a saucier consistency
- 1/4 cup tamari or soy sauce
- 1 cup nutritional yeast
- 2/3 tablespoon paprika
- 2/3 tablespoon garlic powder
- 1/3 tablespoon sea salt
- 2 ounces firm tofu
- 1/2 cup canola oil, you can add a bit more if you’re okay with extra fat
- 13oz. (more or less is fine) macaroni noodles, tri-colored will look best
- 1 1/3 teaspoons dry mustard
- breadcrumbs or crushed crackers (optional)
Directions
1. Boil pasta.
2. Preheat oven to 350°F while pasta is cooking.
3. Place all of the ingredients (obviously not the pasta) into a blender. Puree, whip, whatever you like to do, until blended.
4. Once pasta is cooked, drain and put it in the baking pan; pour the cheese sauce over the pasta. (Top with breadcrumbs or crushed crackers, if desired.)
5. Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.
I have to reiterate that this was more mellow the next day for breakfast and I did not have to add water to make it creamy and delicious (though you should be the judge of that).
Next time I will use tri-colored pasta and I may increase the oil used to equal 2/3 cup vs the 1/2 I used initially. Hope you try this and enjoy it as much as I did.
Until next time!
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