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Baked Mac unCheese (04)
Image by Thomas Cizauskas
A non-dairy Mac ‘n’ Cheese, adapted from the blog Eat Air.
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Add 1/2 c. flour and 1/4 c. nutritional yeast to a saucepan. Whisk in 2 c. vegetable stock.
Turn on medium heat and cook until the mixture thickens, stirring frequently.
Add 1 Tbs. miso, 1 tsp. garlic powder, 1/2 tsp. paprika, and 1 tsp. Kosher salt. Mix well and simmer for about 5 min, stirring frequently.
Add 2 Tbs. vegan margarine and 1 tsp. mustard. (Not dry mustard, unless you want something very spicy!)
Cook a pound of pasta. Before draining the pasta, add 1 c. of the pasta water to the sauce. Then put 1/2 c. frozen peas in a colander and drain the pasta over the peas. Mix pasta & peas with the sauce in a large bowl.
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The dish is done at this point, but it can be baked as well. (If so, omit the peas. I didn’t, and they were mushy after the baking.)
Spoon into a casserole dish. Top with Panko breadcrumbs. Cover and bake for 20 minutes at 350 degrees. Uncover, spoon some vegan margarine on top, and bake for 10 more minutes, uncovered, to crisp.
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Photo by Yours For Good Fermentables.com.
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