Vegan mac n cheezeburger bake

Like CHEESY and MEATY foods, but DON'T like eating animals or products that harm animals? This recipe is definitely worth trying then. It's completely based based, pretty easy, and even packed with lots of non-animal protein. Taken from one of Robin Robertson's quick and easy vegan recipes, this recipe involves a few steps but can be made and ready to eat in under an hour. Enjoy!



Ingredients:

8 oz. macaroni or another pasta of your choice (go with gluten tree if needed)

1 tablespoon olive oil

8 oz. finely minced seitan OR tempeh, crumbled, bits of veggie burger OR vegan beefy crumbles (these can be found in the frozen vegan section in most supermarkets and healthfood stores, try Boca or Beyond Meat brands)

1 tablespoon soy sauce

1 cup firm tofu, drained

1 ½ cups unsweetened non-dairy milk

1 ¼ cups vegetable broth

½ cup nutritional yeast

2 tablespoons cornstarch

2 tablespoons lemon juice

1 teaspoon yellow mustard

1 teaspoon salt

1 teaspoon garlic

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon ground turmeric

½ teaspoon black pepper

⅓ cup bread crumbs OR pecan parmesan


Directions:

Cook pasta until al dente. While pasta is cooking, add seitan, tempeh, or beefy crumbles to a separate skillet over medium heat with oil and soy sauce until coated and heated all the way through, mixing often. Remove from heat and set aside. Drain pasta and put aside.

In a food processor, process tofu, milk, broth, nutritional yeast, cornstarch, lemon juice, mustard, salt, garlic powder, onion powder, turmeric and pepper. Blend well until completely smooth.

Preheat oven to 375 and lightly oil a large baking dish. Add drained pasta, blended cheese sauce, and "meat" crumbles to the dish and mix together. Taste test and add more salt or seasonings if needed. Top with bread crumbs or pecan parm and bake for 30 minutes. Serve hot, and enjoy!