Southwest Macaroni and Cheese made Vegan
16 ounces tubular whole wheat pasta, cooked according to package directions.
1/4 cup vegan butter
1/4 flour
2 cups non-dairy milk (I recommend unsweetend almond)
8 ounces vegan cream cheese
10 ounces vegan cheese, shredded
nutritional yeast, to taste (I started out with 1/2 cup and moved up from there)
1 red pepper, diced
1 small-med. onion, diced
2-3 cloves of garlic, minced
1 can black beans, rinsed and drained
2 small cans diced green chili's
Tabasco sauce to taste
*2 cups bread crumbs or crushed french fried onions or crushed potato chips (optional for baked mac and cheese)
1. If you want a baked mac and cheese with a bread crumb topping - preheat oven to 350*
2. While pasta is cooking, saute onion and garlic until onion starts to soften, then add red pepper and cook until vegi's are soft.
3. Start your rue in a medium sauce pan by melting butter over a medium high heat and then adding flour. Whisk together constantly. Once it starts bubbling up add milk and stir over heat until it starts to thicken. Then add cream cheese, shredded cheese and nutritional yeast. Once that is mixed together well, add green chili's and Tobasco sauce (if you are making this for kids you can leave out the Tobasco or just add a little bit and then add more to your own adult portions).
4. In a large bowl (or the pot you cooked the pasta in) combine pasta, black beans, sauteed vegi's, and cheese sauce. Stir well and serve. OR pour contents of bowl into a casserole dish, top with your choice of topping and bake for 20-30 minutes.
Serve with green salad and Orange-Apple Juice :)
Cooks Note: My son LOVED this but he picked out all the black beans and just ate the noodles. I want him to benefit from all the nutrition in this dinner so I think the next time I make it for him I will throw the black beans in my trusty side-kick (food processor) which I lovingly refer to as Lowell, and pulse them a few times and then mix them in with the cheese sauce. I don't think he'll notice them as much when they are chopped up into small pieces. Just make sure you don't process them into a paste...that might be weird.
*Dear Beloved Readers of The Vegetarian Tree,
Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!
LOVE - Amy & Ronda*
16 ounces tubular whole wheat pasta, cooked according to package directions.
1/4 cup vegan butter
1/4 flour
2 cups non-dairy milk (I recommend unsweetend almond)
8 ounces vegan cream cheese
10 ounces vegan cheese, shredded
nutritional yeast, to taste (I started out with 1/2 cup and moved up from there)
1 red pepper, diced
1 small-med. onion, diced
2-3 cloves of garlic, minced
1 can black beans, rinsed and drained
2 small cans diced green chili's
Tabasco sauce to taste
*2 cups bread crumbs or crushed french fried onions or crushed potato chips (optional for baked mac and cheese)
1. If you want a baked mac and cheese with a bread crumb topping - preheat oven to 350*
2. While pasta is cooking, saute onion and garlic until onion starts to soften, then add red pepper and cook until vegi's are soft.
3. Start your rue in a medium sauce pan by melting butter over a medium high heat and then adding flour. Whisk together constantly. Once it starts bubbling up add milk and stir over heat until it starts to thicken. Then add cream cheese, shredded cheese and nutritional yeast. Once that is mixed together well, add green chili's and Tobasco sauce (if you are making this for kids you can leave out the Tobasco or just add a little bit and then add more to your own adult portions).
4. In a large bowl (or the pot you cooked the pasta in) combine pasta, black beans, sauteed vegi's, and cheese sauce. Stir well and serve. OR pour contents of bowl into a casserole dish, top with your choice of topping and bake for 20-30 minutes.
Serve with green salad and Orange-Apple Juice :)
Cooks Note: My son LOVED this but he picked out all the black beans and just ate the noodles. I want him to benefit from all the nutrition in this dinner so I think the next time I make it for him I will throw the black beans in my trusty side-kick (food processor) which I lovingly refer to as Lowell, and pulse them a few times and then mix them in with the cheese sauce. I don't think he'll notice them as much when they are chopped up into small pieces. Just make sure you don't process them into a paste...that might be weird.
*Dear Beloved Readers of The Vegetarian Tree,
Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!
LOVE - Amy & Ronda*
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