Vegan Macaroni Cheese

Sat, 12/26/2009 - 19:21
Image: 
Description: 

A recipe for a healthy, dairy free version of classic mac and cheese. The same comforting taste of gooey melted cheese on a bed of pasta. Mmmm...

Ingredients: 

1 lb. macaroni
1 tab margarine
1 onion, finely chopped
2 tablespoons plain white flour
1 litre unsweetened soya milk
1 stock cube
1 teaspoon yellow mustard
1 tablespoon sweet white miso
Sea salt to taste
2 large tomatoes, thinly sliced
1 block vegan cheese, grated

Directions: 

Cook the macaroni as per packet instructions. While the water is coming to the boil, prepare the sauce. Melt the margarine in a saucepan and cook the onion in it for a few minutes. Add the flour and stir thoroughly. Gradually add the milk, stirring all the time to avoid lumps. Add in the stock, mustard and salt, and continue stirring. Once the sauce has thickened, take off the heat and stir in the miso. Put your grill on high. Drain your pasta and mix in the sauce. Place in a large oven proof dish and top with the tomatoes and then cheese on top. Place under the grill for a few minutes and then serve.

Tips: 

Use a vegan cheddar for best results.