March 13, 2012
Mac and Cheezeburger Bake
Even picky eaters will enjoy this casserole
8 ounces elbow macaroni
1 tablespoon olive oil
8 ounces seitan, finely minced (see notes)
1 tablespoon soy sauce
1 cup firm tofu, drained
1 1/2 cups plain unsweetened nondairy milk
1 1/4 cups vegetable broth
1/2 cup nutritional yeast
2 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon prepared yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1/3 cup panko or fresh breadcrumbs
Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.
Heat the oil in a skillet over medium heat. Add the seitan and cook until browned. Add the soy sauce, stirring to coat. Remove from heat and set aside.
In a food processor, process the tofu until smooth. Add the nondairy milk, broth, nutritional yeast, cornstarch, lemon juice, mustard, salt, garlic powder, onion powder, turmeric, and pepper. Blend until smooth.
Preheat the oven to 375 F (190 C). Lightly oil a large baking dish and set aside. Drain the cooked macaroni and return it to the pot. Add the reserved seitan and the sauce mixture and mix well. Taste and adjust the seasonings, adding more salt if needed.
- Instead of using seitan, you can substitute crumbled sautéed tempeh, veggie burger crumbles, or three chopped "meaty" veggie burgers.
- Add some cooked chopped broccoli for a complete meal in one baking dish.
Recipe from Quick-Fix Vegan by Robin Robertston.
All figures are per serving (assumes six servings).
Fat: 7 g
Carbs: 43 g
Fiber: 5 g
Protein: 24 g
Sodium: 620 mg