Sunday, May 19, 2013

Macaroni & Cheese

1 small onion, finely chopped
1/4 cup vegan butter
1/4 cup flour
3 cloves garlic, minced
juice of one lemon
1 can (13.5 oz.) coconut milk
1/4 cup nutritional yeast
2 tablespoons ground mustard
2 teaspoons tumeric
1 teaspoon paprika
1 box pasta
1 tomato, sliced
salt and pepper

Preheat oven to 450*.  While cooking pasta according to package directions do the following:

Heat butter in a medium pot over medium heat.  Add onions, a few pinches of salt; simmer until translucent, about 5 minutes.  Add flour and whisk to thicken.  Add garlic and cook for a few more minutes on medium low.

Add lemon juice and stir.  Add coconut milk, nutritional yeast, mustard, tumeric, paprika, and a few pinches of salt.  Let simmer, stirring occasionally, for about 15 minutes.

 Place noodles in a baking dish.  Top cooked noodles with sauce.  Top with sliced tomatoes.  Bake for 8-10 min.

Adapted from
Follow link to see recipe with Panko crumb topping baking instructions.

1 comment:

  1. Wish I could get a certain 'someone' to TRY this! But NO way, he won't.