Friday, August 19, 2011

Vegan Macaroni & Cheese

Mac & Cheese isn't that popular here in little old Adelaide. I mean, sure you can purchase the packet stuff from the supermarket, but I don't know many people that do, and we call it "pasta and sauce"... It comes in a ridiculous amount of flavours and it contains an awful lot of numbers. Every now and then though, we all need a little comfort in the form of food. A creamy pasta is the best way to do that, with a couple of pieces of garlic bread and adding some fresh tomatoes and fried mushrooms. In fact, I'm sitting in bed, watching Freaks and Geeks and eating mac & cheese as we speak.

Serves: 2.
Time: 20 minutes.

  • One cup of macaroni.
  • Two cups of boiling water.
  • Two tablespoons of vegetable margarine.
  • Three tablespoons of plain flour.
  • One and a half cup of your favourite veggie milk.
  • Two teaspoons of mustard.
  • One and a half teaspoons of veggie salt.
  • A pinch of turmeric.
  • One teaspoon of nutritional yeast.
  • A shake of pepper.
  • Half a teaspoon of minced garlic.

In a saucepan, bring the macaroni and boiling water, well, to the boil and simmer for ten minutes or until the pasta is tender.
In another saucepan, melt the margarine and then add the flour over medium heat. Stir it together and fry for about a minute, stirring it the whole time.
Add the garlic and the mustard and then slowly, and bit by bit add the milk. Stir the whole time that you do this.
The sauce will thicken. Add the veggie salt, the turmeric, nutritional yeast and pepper.
Drain the macaroni and then in a bowl, stir through the sauce.
Add spring onion and EAT! xx

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