Vegan Mac and Cheese
2½ cups brown rice elbow macaroni
⅓ cup margarine
¼ cup gluten free all purpose flour
1 tbsp red miso
1 tbsp tahini
1 tbsp tomato paste
3 tbsp tamari
1 tbsp lemon juice
¼ tsp onion powder
⅛ tsp garlic powder
1¼ cups unsweetened almond milk
⅓ cup nutritional yeast
salt & pepper to taste
½ cup gluten free Italian bread crumbs
Preheat oven to 400F.
Cook the pasta according to the package directions, drain and set aside.
While the pasta is cooking, start the sauce.
Melt the margarine in a saucepan over medium-low heat. Stir in the flour until dissolved, making a roux.
Stir in the miso, tahini, tamari, tomato paste, lemon juice, onion powder, and garlic powder. The mixture will be thick.
Whisk in the almond milk, along with the nutritional yeast, salt and pepper. Continue cooking until thickened.
Stir in the drained pasta. At this point you can serve the pasta as is or continue on to bake.
Spread the pasta mixture into a greased baking dish.
Sprinkle the bread crumbs on top, and bake for about 20 minutes until golden brown.
Read more: http://blog.webicurean.com/2013/06/09/creamy-gluten-free-vegan-mac-and-cheese-sundaysupper/#ixzz2bJ4f2N7r