Vegan Macaroni and Cheese

Dinner, Main Dish, Vegan

This Vegan Macaroni and Cheese recipe is one of my favorite comfort foods for this time of year.  I used some delicious chickpea elbow macaroni, along with nutritional yeast, and coconut milk to name a few ingredients.  I coated the top with a tasty bread crumb mixture that added a delicious, crunchy topping.  The Mac and Cheese was warm, cheesy and full of flavor.  It’s a great recipe for your holiday dinner.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Vegan Macaroni and Cheese

1-2 8 oz. boxes of chickpea pasta, 12 oz. in total, (you can measure amount according to your taste)
1/2 Cup of vegan butter
6-8 Tablespoons of gluten free all-purpose flour
3 14 oz (400ml) cans of coconut milk
1 Cup of vegetable stock
3 Tablespoons of Dijon mustard
1 Cup of nutritional yeast
3 Teaspoon of onion powder
1/3 Cup of vegan mozzarella cheese
1 and 1/2 Teaspoon smoked paprika
1 and 1/2 Teaspoon of Himalayan salt
1 and 1/2 Teaspoon of black pepper

Breadcrumbs for Topping:
3-6 Slices of gluten free bread, toasted, (add more bread according to your taste)
2-4 Tablespoons of vegan butter, melted

-Cook macaroni according to the package directions. Rinse and drain.
-Add the vegan butter to a pot and let it melt. When it’s melted add in the all-purpose flour and stir it vigorously with the melted butter.
-Then pour in the cans of coconut milk and the vegetable stock. Use a hand whisk to whisk out of the lumps. Keep whisking until it starts to boil and keep whisking until it thickens. It will continue to thicken as it cools once removed from the heat.
-Remove from the heat and add in the Dijon mustard, nutritional yeast, onion powder, smoked paprika, pepper and salt. Mix Ingredients in. The sauce is prepared for the macaroni.
-Add the cooked macaroni into the pot of sauce and toss it up with sauce.
-Then add the macaroni and sauce to a 9 by 13 baking dish and smooth down.
-Preheat the oven to 400F.
-Prepare the crumb topping by breaking up 3 to 6 slices of toasted bread to place in the blender. Add to a blender and pulse until you have crumbs. Transfer to a mixing bowl and add melted vegan butter. Mix well.
-Place the breadcrumbs evenly over the top of the macaroni and cheese dish.
-Bake for 20 minutes until the topping is golden brown and crispy. Enjoy!

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