For my first official post I thought I’d share a dish that is beloved in our home – Zakito’s mac n’ cheeze. Both my husband and I are definitely mac n’ cheese connoisseurs. When I became vegan, I decided I was going to make it my ultimate mission to try and discover the best vegan mac recipe. After a couple experiments, I came up with the recipe below. It’s soooo good, Zak’s niece and nephew couldn’t tell it was “fake” and asked for more on Thanksgiving. Enjoy! 🙂
Time from start to plate: about 25 minutes
1 16oz bag o’ pasta (I like pennette but you can use macaroni if you want to be a purist)
1 cup of bread crumbs
3 to 4 tablespoons of vegan margarine (gotta love Earth Balance)
1 med white or yellow onion
2 cups of veggie broth
1/4 cup of flour
Garlic powder (about 1 tablespoon)
1/4 teaspoon of dried thyme
1/4 teaspoon of salt
1/2 teaspoon of lemon pepper
1/4 teaspoon of turmeric
3/4 cup nutritional yeast
1 teaspoon of yellow mustard (I like Dijon)
2 teaspoons of tahini
2 to 3 tablespoons of white truffle oil
This is how we do:
In a medium pot, boil water with a couple dashes of salt and get your pasta cooking.
Heat your oven to 325 degrees F. Place one cup of bread crumbs on a baking sheet or small baking dish. Pour about a tablespoon of the truffle oil on the bread crumbs and stir to try and moisten them all. Place the dish in the oven for about 10 to 15 minutes checking and stirring from time to time to make sure that the crumbs are evenly toasted and don’t burn.
While the crumbs are toasting and your pasta is cooking, in a medium saucepan over medium heat, melt the margarine. Dice up your onion and then add into the saucepan. Sauté onions until they turn soft and translucent.
Mix the veggie broth and flour in a bowl with a fork or whisk. A few lumps are ok.
When the onions are soft, add the thyme, salt, lemon pepper and garlic powder. Sauté and stir for about 30 seconds.
Check on your pasta and your bread crumbs! 🙂
Add the broth/flour mixture to the saucepan. Add the turmeric and nutritional yeast. Mix constantly. Once everything has mixed together well add the mustard and the tahini. Stir some more! Once your mixture starts to boil lower the heat.
Your pasta should now be nice and al dente. Drain while in the pot. Place the pot back over low to medium heat and add the rest of the truffle oil. Stir the pasta so that every noodle is covered in the rich and yummy oil.
Add the cheeze sauce to your pot of pasta and mix well. Turn heat off.
Your bread crumbs should also be nice and light brown, now. You can either throw all of your pasta and cheeze mixture into a dish or just serve directly on a plate. Just don’t forget to sprinkle the bread crumbs on top before serving.
Enjoy with a nice beer with your hubby and pups (none for the pups though, sorry guys).